1 pound bacon, cooked and crumbled
2 14-ounce cans kidney beans, drained
2 14-ounce cans navy beans, drained
½ cup minced onion
¾ cup dark brown sugar
1½ cups ketchup
3 tablespoons yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
In a 6-quart slow cooker, add all ingredients from bacon to pepper. Mix well.
Cook on low for 4 hours.
Gently mix and serve with your favorite barbecue dish!