Instructions

Ingredients: 

• 2 cans pinto beans, drained and rinsed

• 1 can kidney beans, drained and rinsed 

• 10 ounces of bacon, cut into small pieces 

• 1 yellow onion, diced 

• ½ cup Chef Hak’s BBQ sauce 

• ½ cup ketchup 

• ½ cup coconut sugar 

• 1 tablespoon yellow mustard

• 1 tablespoon worcestershire sauce 

Instructions: 

1. Cook the bacon and onion in a skillet over medium heat. Saute until the bacon is crispy and the onions are tender. 

2. While the bacon cooks, rinse the beans and add them to the crockpot with the BBQ sauce, ketchup, coconut sugar, mustard, and worcestershire sauce. 

3. Add the cooked bacon and onions to the crockpot and mix well. 

4. Cook on high for 3 hours and enjoy!