My boys love their BBQ! If given the chance they would have ribs, brisket, pulled pork, bbq beans, and cornbread for every meal. The boys say these beans are just like they'd expect to be served from our local BBQ restaurant!
Prepared in your slow cooker, this bean dish, with added ground beef and bacon, is rich and meaty. This dish is hearty enough to eat as a main course. Go wild and serve with cornbread or tortilla chips, and top with sour cream, shredded cheese or chopped onions. It is equally delicious as a side dish along side your favourite BBQ dishes.
Ingredients
1 pound ground beef
1 pound bacon, diced
1 medium onion, diced
2 cans (398mL each) Bush's Original Baked Beans
1 can (528mL) whole pinto beans, with liquid
250 mL PC Hickory Smoke BBQ Sauce
250 mL Kraft Original BBQ Sauce
1 tablespoon Worcestershire Sauce
1 tsp garlic powder
1/4 cup brown sugar
1 pound bacon, diced
1 medium onion, diced
2 cans (398mL each) Bush's Original Baked Beans
1 can (528mL) whole pinto beans, with liquid
250 mL PC Hickory Smoke BBQ Sauce
250 mL Kraft Original BBQ Sauce
1 tablespoon Worcestershire Sauce
1 tsp garlic powder
1/4 cup brown sugar
Directions
- Combine baked beans, pinto beans, BBQ sauces, Worcestershire sauce, garlic powder and brown sugar in a large crockpot. Stir to blend well.
- In a large frying pan, cook diced bacon until crisp and golden. Remove from pan with slotted spoon and add to crock pot.
- Add onion to the bacon fat and fry until softened and lightly golden. Remove from pan with slotted spoon and add to crock pot. Pour off excess fat.
- Place ground beef in pan and cook until no longer pink. Remove from pan with slotted spoon and add to crock pot.
- Cook on low for 4-5 hours or on high for 2-3 hours.
Notes:
Leftover beans can be stored in an airtight container in the fridge for up to 4-5 days or in the freezer for up to 4 months. Reheat in the microwave.
