I used to despise slow cooker beans when my mom made them when I was a kid. I think it was the lima beans that put me off, even though they all pretty much taste the same when you cook them together for hours. These days Dallas teases me that beans are my favorite food. Even though they’re not. Sort of.
I emailled my mom recently for her Beans Beans Beans recipe so I could make them for a football party. They turned out great and couldn’t be easier to make! Just a warning though, this recipe makes A LOT. Only a few people ended up coming over to watch the game and we ate beans every day for about a week plus froze bowls of them!
Beans Beans Beans
Brown 1# lean hamburger
Add 1 cup chopped onion cook until onion is clear, drain.
In slow cooker add as many cans/kinds of beans as you want: There is no rule here!
- Black Beans
- Vegetarian Pork & Beans
- Lima Beans (drained)
- Red Beans (drained)
- Light Red Kidney Beans (drained)
- Great Northern Beans (drained)
- Butter Beans (drained) [we add 2 cans!]
- Navy Beans (drained)
- Cannellini Beans (drained)
- Dark Red Kidney Beans (drained)
- Vegetarian Baked Beans
- Pinto Beans (drained)
Stir in the following:
- Hamburger/Onion mixture
- 1/2 cup Hormel Real Bacon (or your own cooked and broken)
- 1 cup Ketchup (or more if needed)
- 1 cup brown sugar.
Cook overnight on Low heat. Stir occasionally.
Note: I didn’t add lima beans because Dallas has an aversion, although I think I’ve gotten over it. I also used more barbecue sauce than ketchup because Dallas also has an aversion to that. I didn’t cook the beans overnight but I did put them in the slow cooker around 10 a.m. and we ate around 4 or 5 p.m.
