1(15½-oz)can dark red kidney beans, rinsed and drained
1(16-oz)can butter beans, rinsed and drained
2(16- to 18-oz)jars or cans of B&M brick oven baked beans
2tspapple cider vinegar (can use white vinegar instead)
Heat a large Dutch oven over medium heat. Add bacon, onion and ground beef. Cook and brown, breaking up ground beef with wooden spoon, until beef is cooked and onion is soft and translucent, about 10 - 12 minutes. Drain grease.
Add the beans, brown sugar, ketchup, vinegar, salt and mustard; stir to combine and bring to a simmer. Turn heat down, cover and simmer gently for 30 minutes, stirring often. Serve and enjoy!
My Aunt used a specific brand of baked beans and I follow her advice. If desired, substitute with a plain version of canned pork and beans.