Our Sunday dinner for March included this savory bean dish that Terry chose and made. We adapted it along the way based upon our own pantry inventory but stayed very true to the original recipe in the cookbook. My husband loves to experiment in the kitchen and those times always provide a dish that is not only wonderful but something I might not have chosen to make. I am learning that it is never too late to enjoy something new!
|Pineapple Bean Pot|
Pineapple Bean Pot
adapted from: Taste of Home, Casseroles Slow Cookers, and Soups
serves 12 as a side dish, 6-8 as a main dish
1 pound ground beef
8 slices bacon (about 1/2 pound)
3 cans 16 oz vegetarian style baked beans or pork and beans - see note below.
1 8 oz can crushed pineapple, drained
1 onion diced small
1 clove garlic, minced
1/2 c barbecue sauce
1/4 c honey
2 T soy sauce
1/2 t salt
1/4 t pepper
Fry the bacon, set aside, pour off excess dripping. Brown ground beef in the reserved bacon fat. Break bacon into small pieces, add to the slow cooker along with the remaining ingredients, stir well to combine. Cover and cook on low for 6-8 hours.
Note: Some canned bean products have more sauce than others, for a thicker finished dish, you will want to pour off the excess sauce from the canned beans that you use. You may also want to remove the lid from the cooker for the last hour to cook off some excess liquid.
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home acre hop @ prudent living
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