Recipe: 4th of July Bean Casserole
Description: From Best of the Best from America Cookbook by Gwen McKeen and Barbara Moseley, c. 2005.  &quot;Made with bacon and ground beef, this is a tasty side dish for a barbecue, but could be served as a main dish any time of the year.&quot;
Ingredients: [{"text": "1/2 lb bacon, diced"}, {"text": "1/2 lb ground beef"}, {"text": "1 cup onion, chopped"}, {"text": "1 (28 ounce) can pork and beans"}, {"text": "1 (17 ounce) can lima beans, rinsed and drained"}, {"text": "1 (16 ounce) can kidney beans, rinsed and drained"}, {"text": "1/2 cup barbecue sauce"}, {"text": "1/2 cup ketchup"}, {"text": "1/2 cup sugar"}, {"text": "1/2 cup packed brown sugar"}, {"text": "2 tablespoons prepared mustard"}, {"text": "2 tablespoons molasses"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon chili powder"}]
Instructions: Preheat oven to 350*.
In a skillet over medium-high heat, cook bacon, beef and onion until meat is brown and onion is tender.  Remove from heat and drain.
Place in a greased casserole dish.  Add beans and mix well.
In a separate bowl, combine barbecue sauce, ketchup, sugars, mustard, molasses, salt, and chili powder and stir into beef mixture.
Cover and bake for 45 minutes.
Uncover and bake for 15 minutes longer, or until browned and bubbly.
NOTE: If serving this savory baked casserole as a main course, offer hot corn bread and a green salad to make a full meal.  Will serve 12 as a side dish, 4-6 as a main course.
