Ingredients

1/4 lb. bacon

1 pound lean ground beef

1 medium onion, chopped

1/4 c. brown sugar

1/2 c. chili sauce

2 Tbsp. vinegar

1 tsp. dry mustard

2 (16-ounce) cans baked beans

1 (15.5-ounce) can kidney beans, drained and rinsed

1 (15.5-ounce) can cranberry beans, drained and rinsed

1 (15.5-ounce) can navy beans, drained and rinsed

1 (15.5-ounce) can Great Northern beans, drained and rinsed

1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

Fry bacon in skillet until crisp. Discard all fat. Drain bacon on paper towels. Brown ground beef and onion in same skillet. Drain beans (do not drain the baked beans). Combine all ingredients. Bake, covered, at 350 F for 45 minutes. For slow cookers: Combine all ingredients as given above in a large slow cooker. Cook on low for four to eight hours.

Directions for freezing: Put leftovers in a microwave/oven-proof casserole, cover and freeze. Reheat in a preheated 350 F oven to an internal temperature of 165 F, as measured with a food thermometer. Or cook in a microwave on high for four minutes, stir and continue heating until beans are of desired temperature.

Makes 20 servings. Each serving has 240 calories, 6 grams (g) fat, 17 g protein, 33 g carbohydrate, 9 g fiber and 720 milligrams sodium.