Barbecued Baked Beans

• 1 (15 oz.) can kidney beans
• 1 (15 oz.) can butter beans
• 3 Tbsp. butter
• 3 strips bacon, fried crisp
• 1 1/2 c. chopped red onion
• 1 (14 oz.) can baked beans
• 1/3 c. barbecue sauce
• 1/2 c. brown sugar
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. vinegar
• 1/4 lb. Monterey Jack cheese, grated
• 2 small ham hocks

1. Preheat oven to 375u0b0.
2. Drain kidney and butter beans in a colander and wash under cold water.
3. Cut meat off ham hocks into bite size pieces.
4. Melt butter in skillet and add bacon, ham and onion.
5. Saute for about 7 minutes or until onions are soft. Combine onion mixture with beans and all remaining ingredients, stirring gently to blend.
6. Bake, uncovered, for one hour and allow to sit for 20 minutes before serving so the juices will be reabsorbed.

kidney beans, butter beans, butter, bacon, red onion, beans, barbecue sauce, brown sugar, worcestershire sauce, vinegar, cheese, ham hocks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620360 (may not work)