Have you ever been invited to a barbecue or a potluck and not known what you should take? I have many times. Luckily, many years ago my Mom helped to compile a cookbook of family recipes from her mother’s side of the family, who happen to have the last name of “Cook.” We call it the “Cook”book. There are quite a few recipes in this book that I have made over the years and taken to potlucks or parties including a cheese-ball, pumpkin cookies, and raspberry punch to name a few. But today, I’m going to share the recipe for Crock-pot Baked Beans.
If I was on top of things I would have shared this recipe before the Fourth of July so you could have used it for any barbecues you where invited to. But lately I’ve been spending most days in the garden pulling weeds, so the Fourth snuck up on me. But hopefully you will enjoy this recipe no matter when you decide to try it.
One day I’ll actually remember to take pictures before I start making something and not half way through. I’m still figuring out how to do this whole blog thing. At this point I’d already put all the beans into the crock-pot with the tomato sauce, brown sugar, maple flavoring, and liquid smoke. Then I mixed everything together.
Wait, liquid wait? Yes, I did say liquid smoke. If you haven’t heard of it before, its a flavoring that adds a slightly smoky taste to the recipe. It comes in different smoke flavors, but for this recipe I used the hickory (cause honestly I thought that was the only way it came until I looked online). I found it at the grocery store by the BBQ sauce. Or if you can’t find it at a local store, you can get it on Amazon here.
Next, I added the chopped onion and hamburger meat to a frying pan over medium heat. To season the meat, I added salt, black pepper, and garlic powder. You can season the hamburger however you like. If you don’t have an onion on hand you could add onion powder.
As you can see from the picture, the hamburger I used was super fatty. I would definitely recommend draining the fat before you add the hamburger to the crock-pot.
Next, I cut the package of turkey bacon into pieces and cooked it in the same frying pan that I used for the hamburger.
When the turkey bacon was done, I drained the fat away (there wasn’t much), and added it to the crock-pot as well. This is what it looked like when everything was all mixed up.
Yummy right? All that’s left to do is turn the crock-pot on low, cover, and let it bubble up for about 4 hours.
This is how it looked when it was ready to eat.
Another thing I need work on is taking a picture when I put it on a plate. Which I forgot to do the day I made it because I was so excited to eat it. Oops. But you can always make it for yourself and see how it looks on your own plate. Enjoy!
- 1/2 medium onion (about 1 cup)
- 1 pound ground beef
- 1 package turkey bacon
- 2 32 oz cans vegetarian baked beans
- 1 16 ounce can of kidney beans, drained and rinsed
- 1 16 ounce can of black beans, drained and rinsed
- 1 16 ounce can of white beans, drained and rinsed
- 1 8 ounce can of tomato sauce
- 2 tablespoons packed brown sugar
- 1 teaspoon liquid smoke
- 1/2 teaspoon maple flavoring
- Add onions and ground beef to a medium skillet. Season to taste and cook until onions are tender and the meat has browned. Drain away the fat and transfer to crock-pot.
- Cook the turkey bacon in the same skillet until warm and starting to brown, drain if needed, then transfer to crock-pot.
- Stir in the beans, tomato sauce, brown sugar, liquid smoke, and maple flavoring.
- Cover and cook on low for about 4 hours. Stir before serving.