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Two-Pot Dinner

 Two-Pot Dinner
My daughter received this recipe from a friend a while ago. Bacon gives this dish a wonderfully rich flavor, making it a favorite dish to pass at potlucks. - Jean Roper, Palermo, California
10 ServingsPrep: 20 min. Cook: 4 hours


  • 1 pound sliced bacon, cut into 2-inch pieces
  • 1 large onion, chopped
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (31 ounces) pork and beans
  • 1 can (30 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1 cup ketchup
  • 1/3 cup packed brown sugar
  • 3 tablespoons vinegar
  • 1 tablespoon liquid smoke, optional


  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 2 tablespoons
  • drippings. Saute onion in drippings until tender; remove with a
  • slotted spoon. Transfer bacon and onion to a 4- or 5-qt. slow
  • cooker.
  • In the same skillet, cook beef until no longer pink; drain and add to
  • slow cooker. Add the remaining ingredients and mix well. Cover and
  • cook on low for 4-6 hours or until heated through. Yield: 10
  • servings.
When a recipe instructs you to cook diced bacon, cut the bacon with a kitchen shears directly into the skillet. It's faster than chopping

2 of 2

Two-Pot Dinner (continued)

Editor's Note: with a knife, and there's little mess.
Nutritional Facts: 1 serving (1 each) equals 415 calories, 14 g fat (5 g saturated fat), 43 mg cholesterol, 1,068 mg sodium, 50 g carbohydrate, 11 g fiber, 26 g protein.