Brown the ground beef in a large skillet over medium heat, breaking it into crumbles as it cooks. Once browned, drain any excess fat and set the beef aside.
1 pound ground beef
Wipe out the skillet or grab a new pan, and cook the bacon over medium heat until it’s crispy and the fat has rendered. Remove the bacon, chop it into small pieces, and set it aside.
4 slices thick-cut bacon
Add the diced onion to the skillet with the rendered bacon fat and cook over medium heat until softened, about 5 minutes.
1 medium white onion
Transfer the cooked beef, bacon, and onions to a 9x13-inch baking dish. Add the brown sugar, apple cider vinegar, mustard, salt, pepper, and ketchup. Stir until well combined.
½ cup brown sugar, ¼ cup apple cider vinegar, 1 tablespoon yellow mustard, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup ketchup
Add the butter beans, kidney beans, and pork and beans to the dish. Gently mix everything together, making sure all the beans are evenly coated in the sauce.
15 ounce can butter beans, 15 ounce can kidney beans, 30 ounce cans pork and beans
Bake in the preheated oven, uncovered, for 1 hour or until the sauce is thickened and bubbling around the edges.
Serve hot and garnish with sliced green onion if desired. Enjoy!
Optional garnish: sliced green onion
Notes
Storage :
Store: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm in the microwave or in the oven at 300°F (150°C) until heated through. Stir occasionally to keep the sauce from drying out.
Freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tips:
Use thick-cut bacon for max flavor
Adjust sweetness to taste
Simmer uncovered or longer for thicker sauce
Add BBQ sauce or smoked paprika for a richer depth