8 slices bacon
2 tsp. canola oil
2 sm. yellow onion, chopped
1 1/3 c. tomato ketchup
6 Tbsp. apple cider vinegar
4 Tbsp. molasses
3 tsp. dry mustard
2 c. water
2-15 1/2 oz. cans great northern beans, rinsed and drained
2-15 1/2 oz. cans black beans, rinsed and drained
2-15 1/2 oz. cans red kidney beans, rinsed and drained
Cook the bacon according to package directions, then crumble and set aside. In a medium saucepan (we used our electric skillet), heat oil over low. Add onions and cook, stirring often, until softened, about 5 minutes. Add the ketchup, apple cider vinegar, molasses, and mustard and stir together thoroughly. Add water, all the beans and bacon. Bring the beans to a simmer, cover and cook over low heat for 30 minutes.
This is really yummy served with your favorite cornbread recipe! Enjoy!