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Ingredients

• ✓ great northern bean
• chicken broth
• green enchilada sauce
• green chili
• onion
• black olive
• jalapeno pepper
• garlic
• taco seasoning
• corn
• cream cheese

Instructions

1. 1 Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
2. 2 Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ great northern bean
• cumin
• coriander
• garlic salt
• garlic
• oregano
• brown sugar
• green chile pepper
• onion
• cream of chicken soup
• chicken broth
• chicken breast

Instructions

1. 1 Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
2. 2 Cook on Low, 10 to 12 hours.

By Amy A

Ingredients

• ✓ great northern bean
• tomato
• garlic
• nutritional yeast
• cumin
• chili powder
• salt
• cayenne pepper
• black bean
• olive oil
• whole grain tortilla
• cooking spray

Instructions

1. 1 Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth. Add nutritional yeast, cumin, chili powder, salt, and cayenne pepper and blend until combined.
2. 2 Transfer bean mixture to a large bowl. Stir in black beans and remaining 1/4 cup tomatoes.
3. 3 Heat olive oil in a large skillet over medium-high heat. Place a tortilla in hot oil. Spread about 1/4 cup filling over tortilla. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
4. 4 Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

By DownHomeCitySisterscom

Ingredients

• ✓ great northern bean
• black bean
• butter bean
• black-eyed pea
• red kidney bean
• tomato sauce
• tomato
• carrot
• celery
• leek
• tomato paste
• chipotle chile
• adobo sauce
• paprika
• chili powder

Instructions

1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Ingredients

• ✓ great northern bean
• vegetable oil
• chicken breast
• onion
• garlic
• green enchilada sauce
• chicken broth
• green chile
• oregano
• cumin
• cheddar cheese
• monterey jack cheese
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Pour in oil. Add chicken and sauté until lightly browned, 5 to 7 minutes. Add onion and garlic; sauté until soft and translucent, about 5 minutes more.
2. 2 Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.

By bdweld

Ingredients

• ✓ great northern bean
• tomatillo
• garlic
• poblano pepper
• olive oil
• onion
• oregano
• cumin
• chili powder
• vegetable broth
• pinto bean
• kale
• corn kernel
• bulgur wheat
• kosher salt

Instructions

1. 1 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
3. 3 Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
4. 4 Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
5. 5 Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
6. 6 Simmer chili gently until bulgur is tender, 15 to 20 minutes.

By Alice Waugh

Ingredients

• ✓ great northern bean
• heavy cream
• sour cream
• water
• chicken stock
• green chili
• jalapeno pepper
• cayenne pepper
• oregano
• black pepper
• salt
• bay leaf
• cumin
• garlic powder
• celery
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until completely browned, 5 to 7 minutes.
2. 2 Add onion and celery to the skillet; cook and stir until vegetables are slightly softened, 2 to 3 minutes.
3. 3 Transfer chicken mixture to a slow cooker. Stir in garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeño peppers, green chilies, chicken stock, water, and beans.
4. 4 Cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. Remove bay leaf; stir sour cream and heavy cream through the chili to serve.

By GrandmaBonnie

Ingredients

• ✓ great northern bean
• salt
• cumin
• chili powder
• pumpkin pie spice
• onion
• garlic
• tomato sauce
• tomato sauce
• fire roasted diced tomato
• pumpkin puree
• black bean
• kidney bean
• tomato
• red bell pepper
• green bell pepper
• red pepper flakes
• garlic
• onion
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until crumbly and no longer pink, about 5 minutes. Add onion, garlic, and pepper flakes; cook until beef browned and onion softened. Add bell peppers; cook 5 minutes.
2. 2 Meanwhile, combine diced tomatoes, kidney beans, black beans, great Northern beans, pumpkin purée, fire-roasted tomatoes, tomato sauce, and tomato sauce with garlic and onions in a large slow cooker; season with pumpkin pie spice, chili powder, cumin, and salt. Stir in ground beef mixture.
3. 3 Cover slow cooker. Cook on Low until chili is hot, 1 to 2 hours.

By Dac Kennedy

Ingredients

• ✓ great northern bean
• sour cream
• green bell pepper
• monterey jack cheese
• pepper jack cheese
• salt
• bay leaf
• black pepper
• garlic powder
• onion powder
• paprika
• molasses
• oregano
• cumin
• chili powder
• garlic
• onion
• tomato puree
• salsa
• water
• chicken broth
• chicken breast

Instructions

1. 1 Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
2. 2 Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
3. 3 Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

By Kim

Ingredients

• ✓ great northern bean
• kosher salt
• black pepper
• honey
• chili powder
• cumin
• white vinegar
• green chili
• canola oil
• jalapeno pepper
• tomatillo
• cooking spray
• water
• salt
• black pepper
• chili powder
• cumin
• garlic
• onion
• chicken thigh
• cilantro

Instructions

1. 1 Remove stems from cilantro; tie together. Reserve leaves for sauce.
2. 2 Place cilantro stems, chicken thighs, onion, garlic, cumin, chili powder, pepper, and salt into a slow cooker; add water.
3. 3 Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks; set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes; dice and set aside.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Make sauce: Coat a baking sheet with cooking spray. Place tomatillos and jalapeño half, cut-sides down, onto the prepared baking sheet. Drizzle with canola oil.
6. 6 Roast in the preheated oven for 25 minutes. Remove from the oven; wrap jalapeño in aluminum foil to let "sweat" for about 10 minutes. Remove skin from jalapeño.
7. 7 Combine tomatillos, jalapeño, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt in the bowl of a food processor or blender; pulse until blended and smooth.
8. 8 Pour tomatillo sauce into a large pot; add shredded chicken, diced onion and garlic, and beans. Stir in reserved cooking liquid. Let simmer over medium-low heat for 15 minutes.

By Bites of Flavor

Ingredients

• ✓ great northern bean
• salsa
• pepperjack cheese
• white meat chicken

Instructions

1. 1 Combine great Northern beans, salsa, pepper Jack cheese, and chicken in a slow cooker; mix well. Cover the slow cooker.
2. 2 Cook on Low until cheese has completely melted into chili and flavors have combined, 4 to 5 hours.

By NBLANZY

Ingredients

• ✓ great northern bean
• russet potato
• avocado
• yellow mustard
• nutritional yeast
• lemon juice
• salt
• celery
• onion

Instructions

1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Ingredients

• ✓ great northern bean
• chicken broth
• chicken breast
• salsa verde
• rice mix
• white cheddar sauce
• chili powder
• cumin
• garlic powder

Instructions

1. 1 Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.

By Bibi

Ingredients

• ✓ great northern bean
• water
• bacon
• carrot
• celery
• onion
• potato
• italian seasoning
• black pepper
• chicken broth
• milk

Instructions

1. 1 Place beans in a large bowl with the water, cover, and soak overnight.
2. 2 In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
3. 3 In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
4. 4 Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
5. 5 Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

By CORWYNN DARKHOLME

Ingredients

• ✓ great northern bean
• tomato
• green chili
• chicken
• chicken broth
• taco seasoning
• cayenne pepper
• cumin
• oregano
• marjoram
• garlic

Instructions

1. 1 Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
2. 2 Cook on Low until the flavors are thoroughly blended, about 8 hours.

By jedipunk

Ingredients

• ✓ great northern bean
• ground beef
• onion
• tomato
• beef broth
• mixed vegetable
• oregano
• beef rice side

Instructions

1. 1 In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
2. 2 Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
3. 3 Cook until rice is tender and vegetables are warmed through, about 8 minutes.

By Arizona Desert Flower

Ingredients

• ✓ great northern bean
• salt pork
• onion
• molasses
• black pepper
• hot mustard
• butter

Instructions

1. 1 The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
2. 2 Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
3. 3 When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
4. 4 Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
5. 5 Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

By HJARVEYGEE

Ingredients

• ✓ great northern bean
• worcestershire sauce
• garlic pepper
• pork picnic roast
• onion
• green chile pepper
• chicken broth
• green salsa

Instructions

1. 1 Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
2. 2 Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
3. 3 Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.

By SASSYLUCKYL

Ingredients

• ✓ great northern bean
• ground turkey
• salsa
• corn kernel
• water
• pepper jack cheese

Instructions

1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Ingredients

• ✓ great northern bean
• neck bone
• chicken broth
• soul seasoning
• onion
• white vinegar
• white sugar
• hot sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse; set aside.
3. 3 Place neck bones in a slow cooker and pour chicken broth over bones; stir in soul seasoning.
4. 4 Cook on High until meat falls off the bone, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
5. 5 Stir beans, onion, vinegar, sugar, and hot sauce into the slow cooker; spread shredded meat over bean mixture.
6. 6 Cook on Low for 4 to 6 hours or High for 2 to 4 hours.

By Santilia Lovett

Ingredients

• ✓ great northern bean
• ground pork
• olive oil
• onion
• garlic
• green chile
• cumin
• oregano
• chicken broth
• monterey jack cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
3. 3 Remove from the heat and stir in Monterey Jack until melted.

By LEMONADE63

Ingredients

• ✓ great northern bean
• olive oil
• onion
• chicken broth
• green chile pepper
• chicken
• cumin
• chili powder
• cayenne pepper
• sour cream
• monterey jack cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
2. 2 Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

By Megs

Ingredients

• ✓ great northern bean
• olive oil
• onion
• garlic
• cumin
• chicken broth
• chicken
• green chile
• oregano
• salt
• cayenne pepper

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
2. 2 Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

By Chef BamBam

Ingredients

• ✓ great northern bean
• water
• salt pork
• onion
• molasses
• brown sugar
• mustard
• black pepper

Instructions

1. 1 The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
2. 2 In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

By creamcheese5

Ingredients

• ✓ great northern bean
• ground turkey
• chicken base
• water
• green enchilada sauce
• green chile
• onion
• garlic
• cumin
• oregano
• cilantro
• onion

Instructions

1. 1 Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
2. 2 Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
3. 3 Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

By bdweld

Ingredients

• ✓ great northern bean
• vegetable oil
• onion
• garlic
• bay leaf
• water
• chicken bouillon
• butternut squash
• carrot
• celery
• salt
• black pepper
• white pepper
• ginger
• allspice
• chicken sausage

Instructions

1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
2. 2 Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
3. 3 Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
4. 4 Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
5. 5 Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

By Mo Hanan

Ingredients

• ✓ great northern bean
• ground beef
• green pepper
• onion
• chili powder
• black pepper
• tomato juice
• kidney bean
• cheddar cheese
• sour cream
• green onion
• tomato

Instructions

1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
2. 2 Add tomato juice and beans and heat through.
3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Ingredients

• ✓ great northern bean
• chicken breast
• water
• green bell pepper
• celery
• onion
• garlic
• seasoned salt
• oregano
• salsa
• green chile pepper
• cream cheese
• monterey jack cheese

Instructions

1. 1 Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
2. 2 Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.

By Ginger

Ingredients

• ✓ great northern bean
• tomatillo
• onion
• serrano pepper
• garlic
• cilantro
• salt
• chicken broth
• chicken breast
• cumin
• salt
• hatch chile pepper
• jalapeno jack cheese

Instructions

1. 1 Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
2. 2 Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
5. 5 Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
6. 6 Cook until chili is warmed through, about 30 minutes more.

By Yoly

Ingredients

• ✓ great northern bean
• ground beef
• bacon
• onion
• baked bean
• pork
• kidney bean
• ketchup
• brown sugar
• salt
• mustard powder
• white vinegar
• molasses

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a Dutch oven over medium heat. Use a large pot or saucepan if you do not have a Dutch oven. Add the beef, bacon and onion. Cook and stir until beef is evenly browned and crumbled. Drain off grease.
3. 3 Stir in the baked beans, kidney beans and Great Northern beans. Combine the ketchup, brown sugar, salt, mustard powder, vinegar and molasses; stir into the beans. If you are not using a Dutch oven, transfer to a casserole dish.
4. 4 Bake for 1 1/2 hours in the preheated oven.

By Jackie E