Week of Recipes--Day 5

Hearty Calico Bean Dip (or, as we call it, "That Yummy Bean Stuff", as in "Are you going to make that yummy bean stuff?")

This recipe uses the almighty Crock Pot, which I love. What I especially like about mine is that it came with an insulated cover so that I can take it places. We brought this bean dip to a 4th of July party. It traveled well and was devoured. Thanks to our friend Ginny for buying the best Crock Pot for our wedding :)

1 lb ground beef, browned and drained
1/2 lb bacon, crisp-cooked and crumbled (I have used the pre-cooked bacon here, and it is just fine. Just chop it up.)
1 can (16 oz) baked beans (Bush's Homestyle are the best)
1 can (15 oz) Great Northern beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 small onion, chopped
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 teaspoon prepared yellow mustard

Toss everything in the Crock and stir it up. Cover and cook on Low for 4 hours or High for 2. Serve with tortilla chips.

**Notes**

If you want to stretch this a bit, use the big honkin' can of baked beans instead of the standard-size one.

Sam says this is good on a hot dog bun with the hot dog on top. A somewhat sophisticated beanies and weenies, if you will :)

Sometimes I use cannellini beans instead of Great Northern and red beans instead of kidney beans. Those big beans can be kind of mealy and the texture puts me off.