Tracey's Bean Crock Pot Stew Recipe

• 1 lb ground beef (low fat works well)
• 1 lb bacon (maple flavored is best)
• 1 medium onion (chopped)
• 1 (16 ounce) can baked beans (maple flavored is best)
• 1 (8 ounce) can dark red kidney beans
• 1 (8 ounce) can light kidney beans
• 1 (8 ounce) can butter beans
• 1 cup brown sugar (dark brown is best)
• 12 cup ketchup
• 13 cup yellow mustard (optional)
• 3 tablespoons vinegar
• salt (to taste) or pepper (to taste) or garlic powder (to taste)
• cooked rice

1. Brown the hamburger in a skillet, drain it, and rinse it with water (i use paper towels over a noodle strainer).
2. Chop with the onion into the size you like.
3. Brown the bacon until crispy with the onion.
4. Drain bacon/onion mixture or pat with paper towels.
5. Combine the hamburger and bacon mixture into a large crock pot.
6. Add your beans (bean liquid optional depending on how liquidy you like your stews).
7. There is no exact science for the last few ingredients.
8. Each condiment can ruin the beans if overused.
9. So, grab a spoon and start tasting but the amounts listed work just fine if you don't like to brave cold bean stuff.
10. Stirring occasionally with the crock pot on a medium setting, let the bean mixture simmer in the crock pot for an hour or so until heated throughly.
11. If you find it getting too thick, add some water.
12. I like to serve it over hot brown rice which stretches the amount of serving but it can be eaten as just a soup/stew with crackers.

ground beef, bacon, onion, beans, dark red kidney beans, light kidney beans, butter beans, brown sugar, ketchup, yellow mustard, vinegar, salt, rice

Taken from www.food.com/recipe/traceys-bean-crock-pot-stew-recipe-253648 (may not work)