My husband does not like baked beans but can't get enough of this Western-style dish. They are loaded with a variety of meats and get a little bit of sweetness from molasses and brown sugar. If you don't have a slow cooker, you can bake them in the oven until heated through.
Ingredients
- 1 pound ground beef
- 2 cans baked beans with pork , 28 ounce
- 1 pound bacon , cooked and crumbled
- 0.5 pounds cooked ham , chopped
- 0.25 cups ketchup
- 0.25 cups packed brown sugar
- 2 tablespoons minced onion
- 1 tablespoon chili powder
- 1 tablespoon molasses
- 0.25 cups water , Optional
Instructions
-
1
Crumble ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink, 5 to 10 minutes. Drain off grease and transfer beef to a 4-quart or larger slow cooker.
-
2
Stir baked beans with pork, bacon, ham, ketchup, brown sugar, onion, chili powder, and molasses into beef in the slow cooker until well combined. If mixture seems thick, stir in water until incorporated.
-
3
Cover and cook on Low for 6 to 8 hours or High for 3 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fall Shandy
Give your shandy a fall spin with pomegranate juice and maple syrup.
Healthier (but still awesome) Awesome Slow Cooker Pot Roast
This is a very easy recipe for a delicious low-sodium pot roast. I make it healthier by omitting the onion soup mix, using low-fat and low-sodium cream of mushroom soup, and adding vegetables!
Overnight Slow Cooker Bread
I developed this recipe for those days when you want homemade bread but you don't want to turn on the oven and heat the house. It's simple to make with ingredients that you probably have on hand. I get this started in the evening to enjoy for lunch. The longer the dough is allowed to ferment, the more complex the flavor of the loaf.