improved baked beans. Add some cheese shredded on top, serve with cornbread, and finish the meal with a side salad.
| Prep Time: | 5 mins |
| Cook Time: | 4 hrs 25 mins |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 slices bacon, or more to taste
- 1 large onion, chopped
- 3 cloves garlic, or more to taste, diced
- 1 pound ground beef
- 2 (15 ounce) cans pork and beans
- 1 (16 ounce) can light red kidney beans
- 1 (16 ounce) can butter beans
- 1 cup ketchup
- ½ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid smoke
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Drain bacon slices on paper towels, leaving bacon grease in the skillet. Crumble bacon when cool enough to handle.
- Cook onion in the bacon grease over medium heat until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture (including bacon grease) to a slow cooker.
- Cook and stir ground beef in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to the slow cooker.
- Add pork and beans, kidney beans, butter beans, ketchup, brown sugar, Worcestershire sauce, and liquid smoke to the slow cooker.
- Cook on Low for 4 hours. Serve with crumbled bacon on top.
- Can also be left on stove to simmer over low heat for 1 to 2 hours, just be sure to stir frequently.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 11 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 1340 mg |
| Sugars | 23 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
5.2.20 Made this in my Instant Pot® using the Slow Cook feature. The recipe doesn’t tell you whether or not to drain the beans, so I didn’t. Really, the only liquid ingredient in the recipe is the ketchup, and it’s only a cup, so I knew it needed some more liquid. But I ended up with w-a-a-a-y too much liquid, the pot looked like soup. Before I even added the ketchup, I ladled off a lot of the excess liquid from the five cans of beans. I’d recommend that when you’re adding the beans, drain them, set aside the liquid, and then add it until you reach your desired consistency. This is very similar to many recipes I’ve made for Calico Beans, but they’re typically baked. I didn’t add the liquid smoke because we don’t care for it, I did add some salt and pepper, but this was just too sweet for us. If I make this again, I’d cut the brown sugar in half, but that just could be personal taste. This was pretty tasty, and I do like that it’s one of those meals you can make early afternoon and not have to fuss with it when it’s time for dinner. Angela, thanks for sharing your recipe.