1 lb. bacon
1 onion, chopped
1 (18 oz) bottle honey barbecue sauce
2 (15 oz) cans pork and beans
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 oz) can lima beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 tablespoon lisquid smoke flavoring
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Place bacon in large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned. Drain on paper towel. Let cool and crumble.
Mix all ingredients in slow cooker. Cook on high for 4-5 hours.
We enjoy this recipe with Buttery Corn Bread.
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