Beans Beans Beans
Tangy, saucy baked beans with extra heartiness provided by green beans and kidney beans
Ingredients
- 2 cans (15 oz) Pork N Beans
- 1 can (15 oz) Cut Green Beans drained
- 1 can (15 oz) Kidney or Pinto Beans drained
- 1/2 tsp salt
- 1/4 cup ketchup or 1 small can tomato sauce
- 1/4 cup brown sugar
- 1/2 pound hamburger browned with onion
- 1/2 pound bacon cooked and crumbled
Instructions
- Brown the hamburger or pull a portion of cooked hamburger from your freezer. Add some diced onion and shakes of salt and pepper to your beef when browning it.
- Bake the bacon strips: Line up strips of bacon (one pound in in two 9x13 pans) and bake uncovered in 350° oven for 30 minutes. Remove pans, use tongs to flip each strip of bacon, and return to oven for 20 minutes. Check bacon every 5 minutes to ensure all of the fat is rendered and the pieces are getting crisp. Remove edge pieces that are done more quickly and place on a paper-towel-lined platter. Continue baking until all pieces to your desired crispiness.Crumble half of the pieces and save the rest for another use.
- While meat is cooking or thawing, open all of your cans and drain the green, kidney, and pinto beans in a colander.
- Combine the pork n beans and all other beans in a large mixing bowl or in the crock or pan you intend to warm them in. Add salt, ketchup or tomato sauce, and brown sugar and gently stir.
- Add cooked ground beef.
- Set slow cooker on low for 2-4 hours or place in 350° oven covered for 45 minutes or simmer on stove top, stirring occasionally, for 30 minutes.
- Top with crumbled bacon, transport to party, and serve.