Reviewed: Apr. 8, 2012

I make this dish twice a year, for Easter and our annual family picnic. My Grandma used to make it, now I do. :)

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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Oct. 13, 2011

great hearty side for summer bbq

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Reviewer:

TODDBIRK

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Oct. 2, 2011

Tastes good for a baked bean without tomatoes. Tastes amazing with tomatoes and chili powder!

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Reviewer:

Foody

Cooking Level: Intermediate

Reviewed: Jul. 30, 2011

This is a tried and true standby at our house. I've beeen making it for years, and it's always a hit at barbeques and casual pot lucks. It can be done in the crockpot, simmered on the stove, or baked in the oven. I frequently substitute a high quality bulk pork sausage for the ground beef, and the flavor is great. I've used different combinations of beans (including black beans, white beans, cannelini beans, pintos, etc), and I've added 1 T molasses. I generally use only 1 T of dry mustard. Try a couple of tsps of Sriracha chili sauce --- gives it a nice kick!

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Reviewer:

SRVCookie

Reviewed: Dec. 3, 2009

last night in The Biggest Loser, they served chili in an opened baked potatoe...perhaps the same could be done with this recipe. I am going to try it tonight!

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Reviewer:

chefsadvocate

Reviewed: Nov. 13, 2009

Love it. I cook it on the stovetop - simmer for 30 minutes or so. I add some water because my first batch turned out thick and pasty. 1/2 cup to 1 cup of water does the trick. That's in addition to the 1 C ketchup other reviewers recommend; definitely add that. It turns out great - I've already had recipe requests. It's the only way I'll eat lima beans (butter beans work, too). My hubby thinks the limas are essential because of their starch and their shape holds the sauce well.

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Reviewer:

ELIZABETHT

Cooking Level: Expert

Reviewed: Sep. 24, 2009

**** STARS!! Did add 1 cup of ketchup, per other reviews- would cut back a little bit on dry mustard- husband thinks it needs to be sweeter- - would make again with these changes- thanks for the recipe!!

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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

Reviewed: Jan. 12, 2009

This is great just as it is but it is also very versital in terms of beans that you have on hand or particular favorites that you prefer. I have made it many times, sometimes cheating on the amount of ground beef & bacon, but it is always a filling hit.

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Reviewer:

shavounaB

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Ninnekah, Oklahoma, USA

Reviewed: Oct. 20, 2008

I made these for the first time for a church potluck picnic, after tasting something similar a week before. It got rave reviews. It's hearty enough to be a main dish. I did add an extra can of pork & beans, and used baby butter beans instead of limas, added a little Worchestershire and a splash of barbecue sauce (maybe more next time). Rather than putting it in the oven, I just turned the slow cooker on low while I was at church. I think you could extend this by adding different kinds of beans. I'm going to try some black-eyed peas & perhaps some great northerns next time & see what happens!

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