Sarah's BBQ Beans

1 large onion, diced

1½ pounds thick sliced bacon, cut into ½-inch pieces

1 15-ounce can each of the following, drained and rinsed:

light red kidney beans

dark red kidney beans

pinto beans

black beans

cannellini beans

great northern beans

butter beans

1 28-ounce can Bush's regular recipe beans, or your favorite brand

Yellow Mustard, "a couple good squirts" or about 1½ tablespoons

2 teaspoons Steak Seasoning (Sarah uses Montreal Steak Seasoning)

2 teaspoons onion powder

2 teaspoons garlic power

2 tablespoons Worcestershire or A1 steak sauce, or one of each

1 16-ounce bottle Sweet Baby Ray's BBQ sauce

Place cut bacon and diced onions in a heavy skillet and saute until bacon is thoroughly cooked, but not browned. Using a slotted spoon, remove bacon and onions to a paper towel lined tray to drain.

Place bacon and onions, all beans and seasonings into a slow cooker. Add enough BBQ sauce to cover the top of contents of slow cooker (You will use about ¾ of the bottle.) and stir contents until thoroughly combined. Cook 4 hours on high, or 6 to 8 hours on low; reduce to warm or low until ready to serve.

Serves 8 to 10

Notes:

• This recipe is best if made with all varieties of beans listed, but don't panic if you can't find one of them, it is OK to use less, or just add an extra can of one of the other beans.

• A double batch will fill a 6 quart slow cooker to the top, but may boil over, so if doubling the recipe, omit two 15 ounce cans of beans - you pick the varieties.

• As the mother of a vegan daughter I have adapted this recipe for her by eliminating the bacon and using vegan prepared beans and BBQ sauce. The trick is to add some liquid smoke, or smoked salt, available at most spice stores. If adding smoked salt you may want to decrease or eliminate the Steak Seasoning, as it contains salt, too.