Baked Beans from Mother Earth
Mother Earth’s Baked Beans
Published on March 5, 2020
15 hrs 35 minsJump to Nutrition Facts
1 pound thick-cut bacon
1 pound ground beef
1 large onion, chopped
1 ⅓ cups brown sugar
½ cup barbeque sauce (such as Sweet Baby Ray’s® Honey)
½ cup ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon chili powder
1 (28 ounce) can baked beans (such as Bush’s Original®)
2 (16 ounce) cans kidney beans, drained and rinsed
2 (16 ounce) cans Great Northern beans, drained and rinsed
2 (16 ounce) cans pinto beans, drained and rinsed
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve about 2 tablespoons bacon drippings in the skillet. Crumble bacon and transfer to a slow cooker.
- Cook and stir ground beef and onion in bacon drippings in skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes. Transfer ground beef mixture to the slow cooker.
- Mix brown sugar, barbeque sauce, ketchup, mustard, molasses, liquid smoke flavoring, black pepper, and chili powder in a bowl; pour over ground beef-bacon mixture. Stir well. Add baked beans, kidney beans, Great Northern beans, and pinto beans; mix well.
- Cook on Low for 6 hours; refrigerate overnight for 8 hours. Reheat in slow cooker until warmed, at least 1 hour.
Nutrition Facts (per serving)
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