Calico Bean Casserole/Picnic Bean Casserole

1 (15 OZ) can kidney beans, undrained
1 (16 OZ) can baked beans with pork
1 (15 OZ) can butter beans, undrained
1 (15 OZ) can lima beans, undrained
½ cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
¾ cup packed brown sugar
1 pound ground beef
4 ounces bacon, chopped – I use the thick slice bacon
½ cup chopped onion
Salt to taste
Ground black pepper to taste

1. Preheat oven to 350 degrees F (unless using a crock pot).
   
2. In a large skillet over medium heat, fry ground beef and onion together until beef is no longer pink. Drain fat. (After draining, add to crock pot, if using.)
   
3. Fry bacon and set aside until all the other ingredients are in pot.
   
4. In a large mixing bowl, combine the kidney beans, baked beans, butter beans, and lima beans. *
5. Stir in the ketchup, white vinegar, dry mustard, brown sugar, and browned beef mixture. *
   
6. Mix thoroughly, adding salt and pepper to taste.
7. Crumble the cooked bacon, add to mixture, and mix in. Pour the bean and meat mixture into a 9 X 13 inch baking dish. Bake in preheated oven for 30 to 40 minutes. (If using a crock pot, turn it to high until beans are very hot, then turn to low for about 1 hour.)
   

*I just empty all ingredients into the crockpot with the cooked beef/onion.

This recipe serves about 6. If you double make sure you double the ground meat and bacon as well.

This is good as a main dish; just cook up some cornbread and you have a nice hearty meal. It's also a great side dish for barbecues.

Fran Crawford