Ingredients:

  • 1 lb lean ground beef
  • 8 oz smoked turkey, diced small
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) baked navy beans
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) butter beans, drained and rinsed
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce (alcohol-free)
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Heat a large skillet over medium-high heat. Add 1 lb lean ground beef and 8 oz diced smoked turkey, cooking until the beef is fully browned and reaches an internal temperature of 160°F (71°C) and the turkey is slightly crisp.
  2. Stir in 1 medium finely diced yellow onion and 3 cloves minced garlic, sautéing for 3–5 minutes until the onion is translucent. Drain any excess fat from the skillet.
  3. Transfer the meat and onion mixture into a 6-quart slow cooker. Stir in 1 can (15 oz) baked navy beans, 1 can (15 oz) drained and rinsed kidney beans, and 1 can (15 oz) drained and rinsed butter beans.
  4. In a small bowl, whisk together 1/2 cup ketchup, 1/4 cup packed brown sugar, 2 tbsp molasses, 1 tbsp yellow mustard, 1 tbsp alcohol-free Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper until smooth.
  5. Pour the glaze over the beans in the slow cooker and stir until every bean is evenly coated.
  6. Cover and cook on Low for 6 hours or High for 3 hours until the sauce has reduced into a thick, syrupy consistency. Stir gently before serving.