Texas Beans

This is a variation on what I would call classic Boston baked beans. Here of course, as it's the Texas version, the beans include a good bit of meat. I had these at an event while visiting family and was told before I arrived how good they are and that certainly was true. 

Julian's Texas Beans - Thanks Joyce!
Half Batch Before Baking

This recipe, originally from Joyce Frank, has been modified only slightly and mostly for process clarity. Feel free to change up the type and quantity of beans you use and even the amount of meat you prefer in it.  

Full Batch from Recipe Below
Feeds a crowd!

Ingredients

Meat Mixture

1/2 pound of bacon, diced
1/2 pound lean ground beef
1/2 pound bulk sausage (any variety you prefer)
1 large chopped onion

Sauce

2 tablespoons apple cider vinegar

1 teaspoon dry mustard

3/4 cup light brown sugar

1/2 cup white sugar

1/2 cup catsup

Beans

2 15-16 ounce cans butter beans, drained

2 15-16 ounce cans kidney beans (light or dark) drained

1 21-28 ounce can prepared baked beans 

      (I use Bush's Best Original Baked Beans)

Instructions

In a large Dutch oven, fry the bacon until well browned and crisp. Remove to a paper towel lined plate. Save the bacon fat for another use or discard. Brown the ground beef and sausage in the same pot. When browned throughout, add the chopped onion and stir in. Cook 5 minutes until the onion is tender, stirring occasionally. If there is significant excess fat in the pot, drain it and return the meat to the pot. 

While the meat is browning, combine the sauce ingredients in a medium sauce pan and bring to a low boil, while stirring. Cook 5 minutes until the sugar is fully dissolved. The recipe above produces a somewhat sweet version, so if you prefer less sweetness just reduce the sugar a little.  

Add the beans and sauce to the browned meat mixture in the Dutch oven and stir to combine. Cover and bake in a preheated 350F degree oven for 30 minutes. Remove to a crock pot and cook on medium heat for 1-2 hours, or reduce the oven temperature to 200F and cook in the oven covered for 1-2 hours. Let sit at room temperature for 20-30 minutes before serving or reduce temperature to 'keep warm' on the crockpot and serve directly from there.