Two-Pot Dinner

• 1 pound sliced bacon, cut into 2-inch pieces
• 1 large onion, chopped
• 1 pound ground beef
• 1 can (31 ounces) pork and beans
• 1 can (30 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) great northern beans, rinsed and drained
• 1 cup ketchup
• 1/3 cup packed brown sugar
• 3 tablespoons vinegar
• 1 tablespoon liquid smoke, optional

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender; remove with a slotted spoon. Transfer bacon and onion to a 4- or 5-qt. slow cooker.
2. In the same skillet, cook beef until no longer pink; drain and add to slow cooker. Add the remaining ingredients and mix well. Cover and cook on low for 4-6 hours or until heated through.

bacon, onion, ground beef, pork, kidney beans, great northern beans, ketchup, brown sugar, vinegar, liquid smoke

Taken from www.tasteofhome.com/recipes/two-pot-dinner/ (may not work)