Hobo Beans, Boston Baked Beans, Barbeque Beans

Hobo Beans, Slow Cooker Recipe

  • 1 lb. lean ground beef
  • ½ lb. bacon
  • 1 28 oz can baked beans with pork
  • 1 15 oz can kidney beans
  • 1 15 oz can lima beans
  • 2 medium onions, chopped
  • 1 cup catsup
  • 1 cup brown sugar
  • 1 teas yellow mustard s
  • alt & pepper to taste

Drain and rinse the kidney beans and the lima beans. Heat a large skillet over medium-high heat. Cut the bacon into bite size pieces. Cook and stir the ground beef and bacon together in the hot skillet, about 10 minutes, until bacon is done and ground beef is done, Spray the inside of the slow cooker with cooking spray. Place the ground beef and bacon mixture in the slow cooker. Add the baked beans with pork, kidney beans, navy beans, onion, catsup, brown sugar, yellow mustard and salt and pepper and stir to combine all the ingredients. Cover slow cooker and cook on low 3 hours or more, until hobo beans are hot and sauce has thickened.

Boston Baked Beans

  • 1 lb. (2 cups) dried navy beans
  • 8 cups water
  • ½ lb. slab bacon or salt pork
  • 1 medium onion, chopped
  • ¼ cup molasses
  • 1 teas dry mustard
  • ¼ teas ground cloves
  • ½ cup catsup
  • 3 Tbsp frozen orange juice concentrate, thawed
  • salt & pepper to taste

Pick over the dried beans and discard any that are not good. Combine the water and the dried beans in a 2-quart saucepan and allow the beans to soak for at least 6 hours or overnight. Heat the beans in this same water to boiling and simmer until beans are just tender, about 1 hour. Drain the beans and reserve the liquid from the cooking. Spray a 2-quart casserole dish with cooking spray, Preheat oven to 300 degrees F. Place the beans in the prepared casserole dish. Cut the meat into bite size pieces and stir meat into the beans. In a bowl combine the molasses, dry mustard, ground cloves, orange juice concentrate, catsup, salt and pepper. and 1 ½ cups of the reserved bean liquid. Stir well and pour over the beans and bacon. Cover casserole dish and bake for 4 hours. You want to keep the beans moist while they are cooking so if they are getting too dry add more hot water while they are cooking. Remove the cover from the casserole for the last 15 minutes of cooking.

Barbeque Beans

  • 1 lb. lean ground beef
  • 6 slices bacon, chopped
  • 2 16 oz. cans baked beans with pork
  • 1 15 oz can kidney beans
  • 1 15.5 oz can navy beans
  • ¾ cups catsup
  • ¾ cup brown sugar, firmly packed
  • 3 Tbsp vinegar
  • 2 Tbsp honey garlic sauce
  • 1 teas garlic salt
  • 2 Tbsp sweet and sour sauce
  • 1 teas dry mustard
  • 1 teas Worcestershire sauce
  • salt & pepper to taste

Rinse and drain the kidney beans and the navy beans. In a large skillet over medium-high heat cook the bacon pieces until they are crisp and brown. Remove bacon from pan and drain on paper towels. Put ground beef in the same skillet and cook and stir until ground beef is no longer pink. Drain the excess grease from the beef. Spray the inside of a Dutch oven with cooking spray. Add the ground beef and bacon to the Dutch oven. Pour in the baked beans, navy beans, kidney beans, ketchup, brown sugar, vinegar, honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, dry mustard, Worcester sauce and salt and pepper. Stir everything together until it is well mixed. Bring mixture in Dutch oven to a boil. Reduce heat and simmer, covered for about 1 hour. Stir occasionally while cooking.