Crock Pot Hobo Beans from Scratch (Oamc)

Pierre Dance's Note:

I can't really take much of the credit for this recipe. It's just the result of ideas I've purloined over the years. When I take it to a potluck I've learned to have a half dozen copies of the recipe with me. I freeze it one cup at a time in sandwich size zip lock bags. It reheats quite well.

• Total Time: 8 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 12

• ¾ cup pinto beans , sorted and washed
• ¾ cup baby lima beans , sorted and washed
• ¾ cup navy beans , sorted and washed
• ¾ cup kidney bean , sorted and washed
• 2 cups chopped tomatoes , drained
• 4 cups tomato sauce
• 1 cup barbecue sauce (KC Masterpiece, original)
• 1 ½ teaspoons Coleman's dry mustard
• ½ teaspoon crushed red pepper flakes
• 3 cups green beans , fresh, cut bite size
• ¼ lb bacon , cut bite size
• 3 medium yellow onions , chopped
• 3 pasilla chilies , roasted, skins scrapped clean, seeded, chopped
• 3 stalks celery , chopped
• 2 lbs ground chuck

Directions:

1. Mix the dry beans and soak over night.
2. Next day drain and rinse the beans.
3. Place first 10 ingredients in crock pot set on low.
4. Fry bacon 'til well done but not crisp. Remove and drain.
5. Pour off all but 2 TBS of the grease.
6. Saute (stir Fry) onions, chilies, and celery 'til onions are translucent.
7. Remove and drain.
8. Brown and crumble the ground chuck.
9. Add bacon, onions, chilies, and chuck to crock pot.
10. (If they need more liquid use chicken stock.).
11. Cook on low for 8 - 10 hours. remove from heat, cool overnight.
12. The next day return to heat for 3-4 hours, serve.
13. Goes great with corn tortillas, corn bread. or corn sticks. (corn bread cooked in a bread stick pan.).