We typically do not use beans on our daily Paleo-ish diet, but this recipe is a go to for holidays and potlucks. It is not as time intensive as cooking your own dried beans from scratch, but is also so much more delicious than opening a can of beans. You can cook the bacon and ground beef the day before or even a week before and freeze it. This recipe is credited to my mom. I just greatly reduced the sugar and added the additional barbecue sauce to give it a kick.
216 ouncecans of butter beans (rinsed and drained)
2 16 ouncecans of northern beans (rinsed and drained)
Sauce Mixture
¼cupbrown sugar or coconut sugar
1 cupketchup (preferably organic and free of corn syrup)
½tspdry mustard or 2 Tbsp of fresh yellow mustard
¼cupmolasses
¼cupbarbecue sauce (we like Stubb's Original)
Instructions
Preparation
Cook the ground beef with the diced onion. Drain if needed.
Cook the bacon. We like to cook it on a stoneware sheet pan in the oven. Depending on the thickness of the bacon, bake at 350℉ for 15 to 20 minutes.
Final Steps
Drain and rinse the butter and northern beans.
Mix all the beans in a crock pot.
Mix all the sauce ingredients until smooth.
Pour over the beans. Gently mix the sauce in.
Cook 1 hour on high and then lower to low for 4 to 5 hours.
Add broth or even more ketchup if the beans look dry after the first hour.
Notes
You can also cook these in a Dutch oven or enamel pan in the oven at 350 for an hour. However, I think the flavors have more time to come together in the crock pot.