Crockpot Pineapple Baked Beans

 

These sweet and tangy baked beans are perfect for that BBQ, potluck, or, in my case, they made a perfect side dish to accompany my Bacon Wrapped Corn Dogs. I wanted something hearty, easy and flavorful; and this was the ideal choice. The addition of ground beef makes it hearty; use of a crockpot and canned baked beans makes it easy; and that sweet and savory combination of pineapple and meat, along with an incredible blend of ingredients, just bring the taste over the top.  All the flavors of “made from scratch” baked beans without all the fuss. It’s kind of like, chuck wagon meets luau (and they live happily ever after)!

Missing from photo: an additional can of baked beans (smaller in size, 16 to 18-ounces)

Originally, I only added one (28-ounce) can of baked beans. However, after 2 hours of simmering, the beans seemed to have gotten “lost” in all the other flavors. So, I added a smaller can of beans, as well. That balanced out the flavors much more. So, you will need a large (28-ounce) can of beans, as well as a smaller (16 to 18–ounce) can of beans.

Drain beans, pineapple and mushrooms. Chop onion and green pepper. Mince garlic.

In large skillet, cook beef, onions, green pepper and garlic, over medium heat, until meat is no longer pink and most of the liquid from the vegetables has burned off.

Transfer meat and veggies to crockpot. Stir in remaining ingredients. Mix well.

Cover and cook on low setting for 4 to 6 hours, or until bubbly. 

Note: One thing I did notice, the longer you simmer the beans, the more prominent the pineapple flavor becomes. When I gave it a taste test after 2 hours, the pineapple was barely noticeable, but after 4 hours or longer, the sweetness of the pineapple really popped.

CROCKPOT PINEAPPLE BAKED BEANS
Source: Adapted from Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound lean ground beef (or turkey)
• 1 can (28-ounces) baked beans, mostly drained
• 1 can (16 to 18-ounces) baked beans, mostly drained
• 1 can (8-ounces) pineapple tidbits, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 to 2 cloves garlic, minced
• 1/2 cup barbecue sauce
• 2 Tablespoons reduced-sodium soy sauce
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

DIRECTIONS:

1. In large skillet, cook beef, onions, green pepper and garlic over medium heat until meat is no longer
    pink and most of the liquid from the vegetables has burned off.
2. Transfer meat and veggies to crockpot. Stir in remaining ingredients. Mix well.
3. Cover and cook on low setting for 4 to 6 hours, or until bubbly.