Prep 20 mins
Cook 1 hr
My friend Tracey made this dish for a church function and I fell right in love with it. I have made a few changes since I don't like liquidy stews but I will leave that option up to you. It is warming, filling, and good for raising your HDL levels...if you leave out the bacon. Kids will love it!
- 1 lb ground beef (low fat works well)
- 1 lb bacon (maple flavored is best)
- 1 medium onion (chopped)
- 1 (16 ounce) can baked beans (maple flavored is best)
- 1 (8 ounce) can dark red kidney beans
- 1 (8 ounce) can light kidney beans
- 1 (8 ounce) can butter beans
- 1 cup brown sugar (dark brown is best)
- 1⁄2 cup ketchup
- 1⁄3 cup yellow mustard (optional)
- 3 tablespoons vinegar
- salt (to taste) or pepper (to taste) or garlic powder (to taste)
- cooked rice
- Brown the hamburger in a skillet, drain it, and rinse it with water (i use paper towels over a noodle strainer).
- Chop with the onion into the size you like.
- Brown the bacon until crispy with the onion.
- Drain bacon/onion mixture or pat with paper towels.
- Combine the hamburger and bacon mixture into a large crock pot.
- Add your beans (bean liquid optional depending on how liquidy you like your stews).
- There is no exact science for the last few ingredients. Each condiment can ruin the beans if overused. So, grab a spoon and start tasting but the amounts listed work just fine if you don't like to brave cold bean stuff.
- Stirring occasionally with the crock pot on a medium setting, let the bean mixture simmer in the crock pot for an hour or so until heated throughly. If you find it getting too thick, add some water.
- I like to serve it over hot brown rice which stretches the amount of serving but it can be eaten as just a soup/stew with crackers.
This was really good! The only thing I did different was that I didn't use a crockpot, vinegar, baked beans or bacon when making it. I used brown mustard and cut back on the brown sugar too, but it came out perfect anyway. Thanks for the recipe! <3