Meat and Bean Main Dishes
“Famous” Baked Beans
Katrine Rose
Woodbridge, VA
Makes 10 servings
Prep. Time: 20 minutes
Cooking Time: 3-6 hours
Ideal slow cooker size: 4-qt.
1 lb. ground beef
¼ cup minced onions
1 cup ketchup
4 15-oz. cans pork and beans
1 cup brown sugar
2 Tbsp. liquid smoke
1 Tbsp. Worcestershire sauce
1. Brown beef and onions in skillet. Stir frequently to break up clumps of meat. Continue cooking until no pink remains in meat. Drain off drippings.
2. Spoon meat and onions into slow cooker.
3. Add remaining ingredients and stir well.
4. Cover. Cook on High 3 hours or on Low 5-6 hours.
Note:
There are many worthy baked bean recipes, but these are both easy and absolutely delicious. The secret to this recipe is the liquid smoke. I get many requests for this recipe, and some friends have added the word “famous” to its name.
Barbecued Beans
Esther J. Yoder
Hartville, OH
Makes 10 servings
Prep. Time: 20 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 3-qt.
1 lb. ground beef
½ cup chopped onions
½ tsp. salt
¼ tsp. pepper
28-oz. can pork and beans (your favorite variety)
½ cup ketchup
1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar
¼ tsp. Tabasco sauce
1. Brown beef and onions together in skillet. Stir frequently to break up clumps of meat. Continue cooking until meat is no longer pink. Drain off drippings.
2. Spoon meat and onions into cooker.
3. Add all other ingredients to cooker.
4. Cover. Cook on High 2-3 hours, stirring once or twice, if you’re home and able to do so.
Tip:
These beans’ flavor gets better on the second and third days.
Reba Rhodes
Bridgewater, VA
Makes 8 servings
Prep. Time: 20-25 minutes
Cooking Time: 1-2 hours
Ideal slow cooker size: 3-qt.
1 lb. ground beef
1 large onion, finely chopped
1 small green bell pepper, finely chopped
28-oz. can pork and beans
1½ cups ketchup
1 tsp. vinegar
3 Tbsp. brown sugar
2 tsp. prepared mustard
2 tsp. salt
1 tsp. pepper
1. Brown ground beef, onion, and bell pepper in skillet. Stir often to break up clumps of meat. Continue cooking until meat is no longer pink. Drain off drippings.
2. Spoon meat and vegetables into slow cooker.
3. Add all other ingredients to slow cooker. Mix well.
4. Cover. Cook on Low 1-2 hours.
Note:
This travels well to a potluck or holiday buffet.
Hamburger Beans
Joanne Kennedy
Plattsburgh, NY
Makes 6 servings
Prep. Time: 20-25 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 3-qt.
1 lb. ground beef
1 onion, chopped
2 15-oz. cans pork and beans
15-oz. can butter beans, drained
15-oz. can kidney beans, drained
½ tsp. garlic powder
1 cup ketchup
¾ cup molasses
½ cup brown sugar
1. Brown ground beef and onion in skillet. Stir frequently to break up clumps. Continue cooking until meat is no longer pink. Drain off drippings.
2. Spoon beef and onion into slow cooker.
3. Add remaining ingredients. Mix well.
4. Cover. Cook on Low 2-3 hours.
Pasta Bean Pot
Donna Conto
Saylorsburg, PA
Makes 8 servings
Prep. Time: 10-15 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 4-qt.
1 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove, minced
½ tsp. vinegar
8 oz. uncooked elbow macaroni
28-oz. can stewed, or diced, tomatoes
15-oz. can cannellini beans, undrained
15-oz. can kidney beans, undrained
12-oz. can chicken broth
1 tsp. dried oregano
1 tsp. parsley
dash red pepper
1. Put all ingredients in slow cooker. Mix well.
2. Cover. Cook on Low 4-5 hours, or until macaroni are tender but not mushy.
Note:
I like to have this soup cooking as my granddaughter and I bake cookies. That frees us from worrying about making dinner.
Keep a bowl of ornaments by the door throughout the season and let guests help themselves when they leave.
Carol L. Miller, Lockport, NY
Vicki Dinkel
Sharon Springs, KS
Makes 4 servings
Prep. Time: 30 minutes
Cooking Time: 3-9 hours
Ideal slow cooker size: 4- to 5-qt.
½-1 lb. ground beef, according to your preference
½ lb. bacon, cut in pieces
1 cup chopped onions
2 31-oz. cans pork and beans
16-oz. can kidney beans, drained
1 cup ketchup
16-oz. can butter beans, drained
¼ cup brown sugar
1 Tbsp. liquid smoke
3 Tbsp. white vinegar
1 tsp. salt
dash of pepper
1. Brown ground beef in skillet. Stir frequently to break up clumps of meat. Continue cooking until meat is no longer pink. Drain off drippings.
2. Place beef in slow cooker.
3. Brown bacon and onions in same skillet. Stir frequently to brown evenly. Drain off drippings.
4. Add bacon and onions to slow cooker.
5. Stir remaining ingredients into cooker.
6. Cover. Cook on Low 5-9 hours or on High 3 hours.
Calico Beans
Mary Rogers
Waseca, MN
Makes 12-15 servings
Prep. Time: 30-40 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 4- to 5-qt.
1 lb. bacon
1 lb. ground beef
½ cup chopped onions
½ cup chopped celery
½ cup ketchup
1 Tbsp. prepared mustard
16-oz. can kidney beans, undrained
16-oz. can great northern beans, undrained
½ cup brown sugar
1 Tbsp. vinegar
16-oz. can butter beans, undrained
28-oz. can Bush’s Baked Beans
1. Cut bacon in small squares. Brown in skillet, stirring often to brown evenly. Drain off drippings.
2. Spoon bacon into slow cooker.
3. Brown ground beef in skillet, stirring frequently to break up clumps of meat. Continue cooking until meat is no longer pink.
4. Using a slotted spoon, lift beef from drippings and place in slow cooker. Reserve drippings.
5. Sauté onions and celery in drippings until soft. Place vegetables in cooker.
6. Combine all ingredients in slow cooker. Stir together well.
7. Cover. Simmer on Low 3-4 hours.
Note:
This is a favorite dish that we serve at neighborhood and family gatherings any time of the year. Our children especially enjoy it.
Trio Bean Casserole
Stacy Schmucker Stoltzfus
Enola, PA
Makes 4-6 servings
Prep. Time: 15-20 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3½-qt.
16-oz. can kidney beans, drained
16-oz. can green beans, drained
16-oz. can pork and beans with tomato sauce
½ cup chopped onions
½ cup brown sugar
½ cup ketchup
1 Tbsp. vinegar
1 tsp. prepared mustard
1 lb. bacon, fried and crumbled, or 1 lb. cooked ham, cubed
1 Tbsp. barbecue sauce
1. Combine all ingredients in slow cooker. Stir well.
2. Cover. Cook on High 2 hours or on Low 3-4 hours.
Sharon Timpe
Mequon, WI
Makes 10-12 servings
Prep. Time: 15-20 minutes
Cooking Time: 3-7 hours
Ideal slow cooker size: 3½-qt.
6 slices bacon, cut in pieces
½ cup onions, chopped
1 garlic clove, minced
16-oz. can baked beans
16-oz. can kidney beans, drained
15-oz. can butter, or pinto, beans, drained
2 Tbsp. dill pickle relish, or chopped dill pickles
⅓ cup chili sauce, or ketchup
2 tsp. Worcestershire sauce
½ cup brown sugar
⅛ tsp. hot pepper sauce, optional
1. Lightly brown bacon, onions, and garlic in skillet. Stir frequently. Drain off drippings.
2. Lift bacon and vegetables into slow cooker with slotted spoon.
3. Add all other ingredients to slow cooker. Mix well.
4. Cover. Cook on Low 5-7 hours or on High 3-4 hours.
Deb’s Baked Beans
Deborah Swartz
Grottoes, VA
Makes 4-6 servings
Prep. Time: 20 minutes
Cooking Time: 1½-2 hours
Ideal slow cooker size: 3-qt.
4 slices bacon
2 Tbsp. reserved drippings
½ cup chopped onions
2 15-oz. cans pork and beans
½ tsp. salt, optional
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1. Fry bacon in skillet until crisp. Drain off all but 2 Tbsp. drippings.
2. Remove bacon from skillet and crumble into cooker.
3. Cook onions in reserved drippings until just tender.
4. Add onions to slow cooker.
5. Mix in all additional ingredients.
6. Cover. Cook on High 1½-2 hours.
Set your table early. Have ready any soup, salad or dessert plates. Clear well after each entrée. Do dishes the next day—enjoy your guests.
Karen Ceneviva, Seymour, CT
Lotsa-Beans Pot
Dorothy Van Deest
Memphis, TN
Makes 15-20 servings
Prep. Time: 30 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5-qt.
8 bacon strips, diced
2 onions, thinly sliced
1 cup packed brown sugar
½ cup cider vinegar
1 tsp. salt
1 tsp. ground mustard
½ tsp. garlic powder
28-oz. can baked beans
16-oz. can kidney beans, rinsed and drained
15½-oz. can pinto beans, rinsed and drained
15-oz. can lima beans, rinsed and drained
15½-oz. can black-eyed peas, rinsed and rained
1 cup ketchup
2 Tbsp. barbecue sauce
1 Tbsp. liquid smoke
1. Cook bacon in skillet until crisp. Remove bacon to paper towels.
2. Drain off drippings, reserving 2 Tbsp.
3. Sauté onions in drippings until tender.
4. Add brown sugar, vinegar, salt, mustard, and garlic powder to skillet. Bring to boil.
5. Combine beans and peas in slow cooker.
6. Add onion mixture, ketchup, barbecue sauce, liquid smoke, and bacon. Mix well.
7. Cover. Cook on High 3-4 hours.
Note:
This hearty bean concoction tastes especially yummy when the gang comes in from an evening of sledding or skating or Christmas carolling. Keep the beans warm to hot and serve them from the pot.
Auntie Ginny’s Baked Beans
Becky Harder
Monument, CO
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 3-qt.
4 slices bacon, diced
28-oz. can pork and beans
1 tsp. dark molasses
1 Tbsp. brown sugar
1 cup dates, cut up
1 medium onion, chopped
1. Partially fry bacon in skillet. Drain off drippings.
2. Place bacon in slow cooker.
3. Add all other ingredients to slow cooker.
4. Cover. Cook on Low 4-5 hours.
Tip:
There are many varieties of canned baked beans available. Choose a flavor that fits your guests—from vegetarian (you’ll want to leave out the bacon if this is important to your diners) to country-style to onion.
Note:
Written down at the bottom of my copy of this recipe is this note: “Harder picnic—1974.” Notations like that help us remember special family get-togethers or reunions.
This recipe was shared almost 20 years ago as we gathered cousins and aunts together in our hometown. Today no one from our family lives in the hometown, and we cousins are scattered over six states, but one way to enjoy fond memories is to record dates or events on recipes we share with each other.
Creole Black Beans
Joyce Kaut
Rochester, NY
Makes 6-8 servings
Prep. Time: 30 minutes
Cooking Time: 4-8 hours
Ideal slow cooker size: 4-qt.
1½-2 lbs. smoked sausage, sliced in ½”-thick pieces
3 15-oz. cans black beans, drained
1½ cups chopped onions
1½ cups chopped green bell peppers
1½ cups chopped celery
4 garlic cloves, minced
2 tsp. dried thyme
1½ tsp. dried oregano
1½ tsp. pepper
1 chicken bouillon cube
3 bay leaves
8-oz. can tomato sauce
1 cup water
1. Brown sausage in non-stick skillet.
2. Place in slow cooker.
3. Stir in all other ingredients and mix well.
4. Cover. Cook on Low 8 hours or on High 4 hours.
5. Remove bay leaves before serving.
Serving suggestion: Serve over rice, with a salad and fresh fruit for dessert.
Variation:
You may substitute a 14½-oz. can of stewed tomatoes for the tomato sauce.
Kelly Evenson
Pittsboro, NC
Makes 6 servings
Prep. Time: 30 minutes
Cooking Time: 7-9 hours
Ideal slow cooker size: 4-qt.
16-oz. can pinto beans, drained
16-oz. can kidney beans, drained
2¼-oz. can ripe olives, sliced, drained
28-oz. can stewed, or whole, tomatoes
¾ lb. bulk Italian sausage
1 Tbsp. oil
1 green bell pepper, chopped
1 medium onion, chopped
1 garlic clove, minced
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
Parmesan cheese, grated
1. Combine beans, olives, and tomatoes in slow cooker.
2. Brown sausage in oil in skillet. Stir frequently, breaking up clumps of meat. Continue cooking until meat is no longer pink. Drain, reserving drippings.
3. Transfer sausage to slow cooker.
4. Sauté green pepper in drippings 1 minute, stirring constantly. Add onions and continue stirring until onions start to become translucent. Add garlic and cook 1 more minute. Transfer vegetables to slow cooker.
5. Stir in seasonings.
6. Cover. Cook on Low 7-9 hours.
7. To serve, sprinkle with Parmesan cheese.
Variation:
For a thicker dish, 20 minutes before serving remove ¼ cup liquid from cooker. Place in small bowl. Add 1 Tbsp. cornstarch to it. Stir until dissolved. Return to soup. Cook on High 15 minutes, or until thickened.
Pioneer Beans
Kay Magruder
Seminole, OK
Makes 4-6 servings
Prep. Time: 10 minutes
Soaking Time: 8 hours, or overnight
Cooking Time: 8-9 hours
Ideal slow cooker size: 4-qt.
1 lb. dry lima beans
1 bunch green onions, chopped
3 beef bouillon cubes
6 cups water
1 lb. smoked sausage, cut in ½”-thick slices
½ tsp. garlic powder
¾ tsp. Tabasco sauce
1. Place dry lima beans in slow cooker. Cover with water. Let soak 8 hours, or overnight.
2. Drain off water.
3. Add all other ingredients to beans in slow cooker. Mix together well.
4. Cover. Cook on Low 8-9 hours, or until beans are soft but not mushy.
Dawn’s Special Beans
Dawn Day
Westminster, CA
Makes 8-10 servings
Prep. Time: 10-15 minutes
Cooking Time: 6 hours
Ideal slow cooker size: 4-qt.
16-oz. can kidney beans
16-oz. can small white beans
16-oz. can butter beans
16-oz. can small red beans
1 cup chopped onions
2 tsp. dry mustard
½ tsp. hickory-smoke flavoring
½ cup dark brown sugar
½ cup honey
1 cup barbecue sauce
2 Tbsp. apple cider vinegar
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6 hours.
Tip:
If you like soupy beans, do not drain the beans before adding them to the cooker. If you prefer a drier outcome, drain all beans before pouring into cooker.
Beatrice Martin
Goshen, IN
Makes 14-16 servings
Prep. Time: 15-20 minutes
Cooking Time: 5-7 hours
Ideal slow cooker size: 4-qt.
1½ cups ketchup
1 onion, chopped
1 green bell pepper, chopped
1 sweet red pepper, chopped
½ cup water
½ cup packed brown sugar
2 bay leaves
2-3 tsp. cider vinegar
1 tsp. ground mustard
⅛ tsp. pepper
16-oz. can kidney beans, rinsed and drained
15½-oz. can great northern beans, rinsed and drained
15-oz. can lima beans, rinsed and drained
15-oz. can black beans, rinsed and drained
15½-oz. can black-eyed peas, rinsed and drained
1. Combine first 10 ingredients in slow cooker. Mix well.
2. Add remaining ingredients. Mix well.
3. Cover. Cook on Low 5-7 hours, or until onion and peppers are tender.
4. Remove bay leaves before serving.
Red Beans and Pasta
Naomi E. Fast, Hesston, KS
Makes 6-8 servings
Prep. Time: 10-15 minutes • Cooking Time: 3½-4½ hours
Ideal slow cooker size: 5-qt.
3 15-oz. cans chicken, or vegetable, broth
½ tsp. ground cumin
1 Tbsp. chili powder
1 garlic clove, minced
8 oz. uncooked spiral pasta
half a large green bell pepper, diced
half a large red bell pepper, diced
1 medium onion, diced
15-oz. can red beans, rinsed and drained
chopped fresh parsley
chopped fresh cilantro
1. Combine broth, cumin, chili powder, and garlic in slow cooker.
2. Cover. Cook on High until mixture comes to boil.
3. Add pasta, vegetables, and beans. Stir together well.
4. Cover. Cook on Low 3-4 hours.
5. Add parsley and cilantro before serving.
Slow-Cooker Kidney Beans
Jeanette Oberholtzer
Manheim, PA
Makes 12 servings
Prep. Time: 10-15 minutes
Cooking Time: 6-7 hours
Ideal slow cooker size: 5-qt.
2 30-oz. cans kidney beans, rinsed and drained
28-oz. can diced tomatoes
2 medium-sized red bell peppers, chopped
1 cup ketchup
½ cup brown sugar
¼ cup honey
¼ cup molasses
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard
2 medium red apples, cored, unpeeled, cut into pieces
1. Combine all ingredients, except apples, in slow cooker.
2. Cover. Cook on Low 4-5 hours.
3. Stir in apples.
4. Cover. Cook 2 more hours on Low.
Note:
Tasty, meatless eating!
Gloria Julien
Gladstone, MI
Makes 10 servings
Prep. Time: 20-30 minutes
Cooking Time: 2-3 hours
Ideal slow cooker size: 5-qt.
1 lb. hamburger
½ cup chopped onion
½ lb. bacon
1 can kidney beans, drained
1 can great northern white beans, drained
1 cup brown sugar
1 cup ketchup
2 large cans baked beans, undrained
4 drops Tabasco sauce
2 tsp. dry mustard
1 tsp. chili powder
1. Brown hamburger and onion together in skillet. Stir frequently to break up clumps of meat. When meat is no longer pink, drain off drippings.
2. Spoon beef and onions into slow cooker.
3. Brown bacon in same skillet until crispy. Remove from drippings and drain. Place bacon in slow cooker.
4. Stir remaining ingredients into slow cooker until well mixed.
5. Cover. Cook on Low 2-3 hours.
Edna’s Baked Beans
Sharon Easter
Yuba City, CA
Makes 6 servings
Prep. Time: 5-10 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 3½-qt.
1 cup applesauce (not chunky)
¼ cup brown sugar
¼ cup ketchup
½ tsp. prepared mustard (or use small pkg. hot mustard from Chinese take-out)
21-oz. can pork & beans, or 2 15-oz. cans
6 hot dogs, sliced ¼”-thick, optional
1. Stir all ingredients together in slow cooker.
2. Cover. Cook on Low 4 hours.
Variation:
Substitute ½ lb. thinly sliced smoked sausage for hot dogs.
Note from Tester:
This recipe was as good, if not better, the second day. Next time I’ll double the recipe so we’re sure to have leftovers!
Vegetarian Baked Beans
Janice Muller
Derwood, MD
Makes 4 servings
Prep. Time: 10-15 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 4-qt.
1 cup picante sauce
¼ cup molasses
2 Tbsp. packed brown sugar
2 tsp. prepared mustard
1 tsp. onion powder
16-oz. can black beans, rinsed and drained
16-oz. can white beans, rinsed and drained
1 Tbsp. lime juice
1. Mix all ingredients together in slow cooker.
2. Cover. Cook on Low 4-5 hours.
Make more than enough food so you can send a small amount home with your guests. This is especially nice for older friends who find it hard to cook, but any guest will enjoy eating good leftovers.
Leona M. Slabaugh, Apple Creek, OH