POTLUCK BEANS - 8NEWS - WRIC | News Where You Live


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8 to 10 servings

This is a great Fall dish...wonderful to serve after a football game for friends.

P. S....The kids will also like it.


  • 1½ pounds lean ground beef or uncooked ground chicken or turkey
  • 1 small onion, peeled and chopped
  • 4 strips lean bacon, diced (about ½ cup diced bacon)
  • 1 (14 to 16-ounce) can dark or light kidney beans or pinto beans, drained
  • 1 (14 to 16-ounce) can baked beans/pork and beans, drained
  • 1 (14 to 16-ounce) navy or Great Northern beans, drained
  • 1 (14 to 16-ounce) can garbanzo or black beans, drained
  • ¾ cup light or dark brown sugar, firmly packed
  • ¾ cup light or dark molasses
  • ¼ cup favorite commercial barbecue sauce
  • ¼ cup tomato-base chili sauce or ketchup
  • 1 tablespoon prepared yellow mustard
  • ½ teaspoon chili powder or to taste
  • Salt and freshly ground black pepper to taste
  • Hot garlic-buttered Italian or French bread or multi-grain bread, sliced diagonally into ¼ to ½-inch thick slices as an accompaniment (optional)


In a large heavy saucepan or small Dutch oven, sauté ground beef, onion, and bacon over moderate heat until ground beef and bacon are browned, stirring mixture frequently.  Drain off any fat from pan.  Add remaining ingredients, except bread, mixing well.  Reduce heat to low and simmer, uncovered, for 1 hour to develop flavors.  To serve, ladle bean mixture into bowls or mugs, garnish as desired, and accompany with slices of hot garlic-buttered French or Italian or multi-grain bread.

Note: For 4 servings, use 12 ounces ground beef or chicken or turkey, ½ onion, 2 strips bacon,

8 ounces of each bean variety, 6 tablespoons each brown sugar and molasses, 2 tablespoons each barbecue sauce and chili sauce, ½ tablespoon mustard, ¼ teaspoon chili powder, and salt and pepper to taste.  Prepare as previously directed and cook for 40 to 45 minutes.

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