One can 15-ounce butter beans, drained, one can 15- ounce baked beans, one can 15.5 ounce light kidney beans, 1/4 cup ketchup, squirt of brown mustard, 2 tablespoons brown sugar, one half diced finely shallot, one minced clove garlic, 4 cooked crispy bacon slices cut, 1/4 cup cashew halves.
In a stock pot (lidded) add beans, ketchup, mustard, brown sugar, shallot, garlic, on low heat, stir well, cover and cook on low heat 30 minutes, add bacon and cashews, stir and serve in individual bowls.
So delicious and easy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.