1 tablespoon olive oil
1 medium onion finely chopped
1 pound center-cut thick bacon, cut into 1″ pieces (I use turkey bacon)
1/2 cup ketchup
1/2 cup sugar
1/2 cup brown sugar firmly packed
1 tablespoon white vinegar
1 teaspoon brown mustard
15 oz dark kidney beans drained
15 oz butter beans drained
30 oz pork and beans, undrained


  • Preheat oven to 350°
  • Sauté onion in olive oil over medium high heat until it starts to soften. Add 1 pound center-cut bacon and cook until crispy. With a vented spoon, remove bacon and onions from pan and place on folded paper towels. Blot with extra paper towels to remove as excess fat.
  • Add ketchup, sugar, brown sugar, white vinegar and mustard to a large oven-proof dish. Add drained kidney and butter beans along with undrained pork and beans.
  • Add bacon and onions to bean mixture. Stir well to combine.

Bake uncovered at 350° for 45 minutes.