Ingredients
Produce
1/2 medium onion, finely diced
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1 cup pineapple chunks, drained and chopped
Meat
1 lb ground beef
4 slices bacon, chopped
Canned & Pantry
2 (28 oz) cans white beans (navy or great northern), drained and rinsed
1 cup BBQ sauce
1/2 cup ketchup
1/3 cup brown sugar
2 tbsp yellow mustard
1 tbsp Worcestershire sauce
Seasonings
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2–1 tsp salt, to taste
Optional: pinch of red pepper flakes
Instructions
Preheat oven to 350°F. In a large skillet over medium heat, cook the chopped bacon until it begins to crisp and render fat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease, leaving a small amount for flavor. Add the diced onion and bell peppers and cook for 3–4 minutes until softened.
Stir in the BBQ sauce, ketchup, brown sugar, mustard, Worcestershire sauce, and seasonings. Let the mixture simmer for a few minutes until combined and slightly thickened. Add the drained beans and chopped pineapple and mix until everything is evenly coated.
Transfer the mixture to a greased baking dish and spread evenly. Bake uncovered for 45–55 minutes, until hot, bubbly, and slightly caramelized on top. Let sit for 10 minutes before serving.
The Weeknight Table 
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