Smoky Beef 'n' Beans

This is a must recipe for the summer. I haven't found a baked bean recipe to beat this one. I can't use canned baked beans because they don't compare. Plus, beans are so healthy it's a win, win, combination.

1 pound ground beef (I never put this in because I don't need the extra calories, but it would make the beans a meal)
1 cup chopped onion
12 bacon strips, cooked and crumbled (I use the real bacon bits I buy at Costco and use about two or three tablespoons, it saves the mess of cooking the bacon)
2 cans pork and beans (16 ounces each)
1 can kidney beans (16 ounce, drained and rinsed)
1 can butter beans (16 ounce, drained)
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons vinegar
1 teaspoon liquid smoke, (I think this makes the flavor terrific)
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, cook the beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6-7 hours or until heated through. Yield: 8 servings. I have also cooked this on the stove, once it started to boil, I immediately turned it down and let it simmer for at least 30 minutes.

On the picture is also steak. It is marinated in the best rub I have yet to find. It is called Spade L Ranch Beef Marinade and Seasoning. I can only find it in front of the fresh fish counter in Albertsons in Washington State. I swear by it.

The Pasta salad is whole wheat pasta with a yellow pepper, green onions, sundried tomatoes, artichoke hearts, green olives, baby corn, black olives, tomatoes, and it is dressed with Olive Garden Salad dressing. You could use the veggie spirili pasta, I like the whole wheat as it is less calories for weight gain.