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Two-Pot Dinner

Total Time

Prep: 20 min. Cook: 4 hours


10 servings

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
Two-Pot Dinner Recipe photo by Taste of Home


  • 1 pound sliced bacon, cut into 2-inch pieces
  • 1 large onion, chopped
  • 1 pound ground beef
  • 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


  1. 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.
  2. 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.
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 with a knife, and there's little mess.

Nutrition Facts

1 serving: 415 calories, 14g fat (5g saturated fat), 43mg cholesterol, 1068mg sodium, 50g carbohydrate (17g sugars, 11g fiber), 26g protein.

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