- 1/2 pound bacon, chopped
- 3 sweet onions, diced
- 1 medium green bell pepper, diced
- 2 (28 ounce) cans BUSH'S® Original Baked Beans
- 1 (28 ounce) can BUSH'S® Boston Recipe Baked Beans
- 1 (15 ounce) can BUSH'S® Navy Beans, drained and rinsed
- 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
- 1 (20 ounce) can pineapple tidbits, drained
- 3/4 cup packed dark brown sugar
- 1/2 cup molasses
- 1/2 cup Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1 teaspoon salt
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Add the onions and green pepper to the bacon drippings; cook and stir over medium heat until tender.
- In a slow cooker, mix onions and pepper, BUSH'S(R) Original Baked Beans, BUSH'S(R) Boston Recipe Baked Beans, BUSH'S(R) Navy Beans, BUSH'S(R) Black Beans, pineapple, brown sugar, molasses, mustard, Worcestershire sauce, and salt. Sprinkle with bacon. Cover and cook on Low for 4 to 5 hours.