Recipe by JoAnn
Great, hearty tasting dish. Everyone enjoys this recipe. It states to cook for 4-6 hours, but I find that 4 hours is adequate and it may overcook at 6 hours, so be sure and check it at the 4 hour mark. The last hour of cooking you may want to take cover off and turn to high to thicken up a bit if it seems a little thin.
Top Review by HOUSEMANAGER (Charlene)
Wow! What a pleasure it was to devour this hearty and robust barbecue bean dish. This dish would have got 10 stars from my “bean lovin’ husband” had that been possible! This is coming from a man who really knows his beans. The combination of beans and sweet flavoring balanced with the outdoor flavor of the liquid smoke really “punches up” this dish. I too, love the use of liquid smoke in a whole host of recipes, it really does give it that unique tasting edge. I have a large 6 quart crockpot and I find that I often have to adapt other crockpot recipes in time and temperature to insure the success of the recipe, but in this case I cooked it as you said for 4 hours on low and it was perfect! The beans were nicely tender after that time and I think 6 hours in my case would have been overkill. I always try and make recipes exactly as the chef prescribes and in this case I had to use 4 (14 ounce) cans of Heinz’ Deep Browned Beans with Pork and Molasses as I can’t get Bushs’ Beans here in Canada. The slight quantity reduction didn’t hurt at all in fact it may have helped as I didn’t have to remove the cover to thicken it, it was just fine in consistency. A great big thank you to you JoAnn for sharing such a fabulous recipe! I'm submitting a photo in gtatitude.
- 1 lb ground beef
- 1 lb bacon, cut into pieces
- 2 (31 ounce) cans pork & beans (Bushs'Beans)
- 1 (16 ounce) can butter beans, drained
- 1 (16 ounce) can kidney beans, drained
- 1⁄4 cup brown sugar
- 1 cup catsup
- 1 tablespoon liquid smoke
- 3 tablespoons white vinegar
- 1 teaspoon salt
- 1 dash pepper
- 1 cup chopped onion