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Smoky Beef ‘n’ Beans

Total Time

Prep: 10 min. Cook: 6 hours


8 servings

Liquid Smoke gives a unique taste to this thick and hearty combination of beef and beans shared by Anita Curtis. "I serve it with a crisp salad to make a complete meal," notes the Camarillo, California cook.


  • 1 pound ground beef
  • 1 cup chopped onion
  • 12 bacon strips, cooked and crumbled
  • 2 cans (16 ounces each) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, drained
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 3 tablespoons white vinegar
  • 1 teaspoon liquid smoke, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a skillet, cook the beef and onion until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until heated through, 6-7 hours.

Can you freeze Smoky Beef 'n' Beans?

Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.

Nutrition Facts

1 each: 337 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1171mg sodium, 44g carbohydrate (16g sugars, 8g fiber), 22g protein.

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