Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb thick-cut bacon, sliced into 1/2-inch lardons
  • 15 oz canned pinto beans, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned butter beans, drained and rinsed
  • 1 cup hickory smoke BBQ sauce
  • 0.5 cup ketchup
  • 0.25 cup yellow mustard
  • 0.25 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced

Instructions:

  1. Place the 0.5 lb sliced bacon lardons in a cold skillet, then turn the heat to medium.
  2. Add the 1 lb ground beef to the rendered bacon fat. Cook until the beef is deeply browned and slightly crispy.
  3. Stir in the diced medium yellow onion and green bell pepper. Sauté for 5 minutes until the onions are translucent and edges begin to golden.
  4. Add the 2 cloves of minced garlic. Cook for exactly 1 minute until the fragrance hits your nose.
  5. Use your strainer to rinse the pinto, kidney, and butter beans under cold water.
  6. Transfer the beef, bacon, and vegetable mixture into the slow cooker insert.
  7. In a small bowl, combine the BBQ sauce, ketchup, yellow mustard, brown sugar, Worcestershire sauce, and liquid smoke.
  8. Pour the sauce over the meat and beans, stirring gently until every bean is glossed and covered.
  9. Cover and cook on low for 8 hours.
  10. Remove the lid during the last 30 minutes until the sauce thickens into a rich, dark glaze.