I modified this recipe to suit my family's taste. It's a great side dish for a backyard barbecue with hamburgers and hot dogs. It can be made in advance and kept warm in a slow cooked for hours without losing any flavor. —Margaret Glassic, Easton, Pennsylvania
1/2 pound smoked kielbasa or Polish sausage, sliced
1 small onion, chopped
1 can (15-3/4 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1/2 cup maple syrup
3 tablespoons white vinegar
3 tablespoons ketchup
3 tablespoons prepared mustard
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In drippings, cook sausage and onion over medium-high heat until sausage is lightly browned. Stir in bacon and remaining ingredients.
Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, 25-30 minutes or until bubbly.