TWICE COOKED BAKED BEANS
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1/4 lb Canadian bacon, chopped into ½ inch pieces 2 lb ground steak 1 large onion, chopped Saute bacon in a large skillet until slightly brown. Add onion and cook until onion is transluscent. Add ground steak and cook until beef is browned. Drain off any fat in pan. 2 cup tomato sauce 1 cup packed brown sugar ½ cup granulated sugar ½ cup honey 2 tablespoon Worcestershire sauce 2 tablespoon molasses 4 teaspoons apple cider vinegar 2 teaspoon onion powder 2 teaspoon freshly ground black pepper 1 tsp Chipotle smoked red pepper 1/4 cup epazote 1/4 teaspoon salt 2 15-ounce can butter beans, well-drained 2 15-ounce can kidney beans, well-drained 2 15-ounce cans small white or Great Northern beans, well-drained 2 15-pince cans black beans, well drained Combine drained onion-meat mixture, tomato sauce, brown sugar, granulated sugar, Worcestershire sauce, molasses, vinegar, onion powder, pepper, Chipotle and Epazote, salt, butter beans, kidney beans and white or Great Northern beans in a large bowl. Mix and transfer into slow-cooker. Cook on low for 2 hours. Return to bowl and refrigerate over night. Next day, transfer baking dish and re-heat at 350'F.