Baked Beans

1/2 lb bacon cooked and crumbled

In a little of the bacon grease, brown 1 chopped onion. 

Add:
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can black beans, drained and rinsed
1 large can Bush's Baked Beans
1/2 c ketchup
1 tsp mustard
3/4 c brown sugar
2 tsp vinegar
1 tsp salt

Mix all together 
Bake at 350 for 1 hour 

Or you can dump into crock pot for the day

Grandpa JD's Baked Beans

Saute in 2 Tbs. oil:

1 chopped onion

1/2 chopped green pepper

1/2 c. chopped yellow

2 chopped small zucchini

1 chopped small yellow squash

Add:

2 cans of Bush's baked beans

3 Tbs. diced jalapenos

1/2c. ketchup

2 Tbs. brown sugar

Lawrys seasoning salt to take. 

Let simmer for a half hour and serve.

Refried Beans

1 onion, peeled and halved

3 c. dry pinto beans, rinsed

½ fresh jalapeno pepper, seeded and chopped

2 tbs minced garlic

5 tsp salt

1 ¾ tsp fresh ground black pepper

1/8 tsp ground cumin, optional

9 cups water

Directions:

Place the rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Put the onion (cut in two) on top as it will be removed when you're done cooking the beans. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

If you do this recipe in a pressure cooker, just cook on high pressure for 30-35 minutes per cup of beans. So you would cook it for a total of 90-105 minutes for the 3 cups of beans in this recipe.