Recipes for "beans"

Stovetop Method: Put beans into a pot and cover with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.

The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Pressure Cooker Method: Put beans into a 4-quart or larger pressure cooker . Fill the pressure cooker with water up to the line that indicates the capacity for the pot (about 2/3 of the way). Cook for 30 to 35 minutes, until the beans are soft and the skins are barely breaking open.

Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See How to Make Fast No Soak Beans in a Pressure Cooker.)

Strain the beans from the cooking water.

When you're ready to begin making the chili beans (after the dried beans are cooked), cook the rice. Put 2 cups of rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), 1 tablespoon of butter (for flavor), and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions).

Remove from heat, keep covered, and let steam for 10 minutes.

In a large skillet, sauté onions in 2 tablespoons of olive oil until translucent on medium high heat, about 4 minutes. Add the garlic and chili powder and cook for 1 minute more.

Remove the onions to a bowl.

Increase the heat to high, and add the meat to the same pan used to cook the onions. Let cook for 1 to 2 minutes without moving so that the meat gets browned, then turn to brown on the other sides.

Add the onions and garlic back to the pan. Taste for spiciness and add more chili powder if desired.

Add the tomatoes, the sliced jalapeno pepper, the chopped parsley, 1 teaspoon of salt, and 1 teaspoon of sugar to counteract the acidity of the tomatoes. Stir to combine.

Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt as the beans go in.

Simmer for 5 to 10 minutes, tasting and adding more salt if needed to taste.

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Stir in cilantro leaves right before serving, or sprinkle on top. Serve over rice or with warm corn tortillas.

Boil: Bring the broth to a boil in a large pot. Add the rinsed monggo beans and cook, uncovered, for about 40 minutes. I checked on mine every 10 minutes and added more water as needed (mine needed more water every time I checked it). You want the consistency to be like a very thick soup.

Saute: Heat the oil in a large skillet over medium heat. Saute the onion, garlic, and ginger in the oil in a large nonstick skillet until soft and fragrant, about 3 minutes. Add to the monggo pot and allow the mixture to simmer together for a few minutes.

Mix: Stir in the coconut milk and malunggay leaves. Remove the monggo pot from the heat. It just needs to be hot enough to very slightly wilt the leaves. Serve over rice or plain, like a soup.

Pull out and discard any small stones or wrinkled or broken beans.

Place the beans in bowl. Cover with 2 to 3 inches of water. Cover and leave on the countertop until you are ready to cook them the following day. Drain the water. Rinse the beans.

Alternatively, you can quick-soak your beans or skip soaking altogether; see above for a breakdown of these options.

In a large pot set over medium high heat, add the beans (either soaked or unsoaked) and cover them with water until it reaches about 3 inches above the beans.

Bring the beans up to a boil, then reduce the heat to gentle simmer. Leave the pot uncovered and cook.

After about 40 minutes, check a bean to taste it. If it’s firm, but tender, add 4 teaspoons of salt. Give the pot a gentle stir.

Continue cooking until the beans are creamy, but intact, about another 20 to 50 minutes.

Total cooking time will vary based on the type of bean, the age, and whether you soaked or not. See total cooking time estimates in the headnotes above.

If serving immediately, drain the beans through a fine mesh sieve and place them in a bowl. Season as desired (see the article above for suggestions) and serve.

If storing, allow the beans to cool completely in their liquid, and then store in their broth in the fridge for up to 4 days, or freeze for up to three months.

Do not fill the pressure cooker more than half full.

Make sure the pressure regulator valve is closed. (On an Instant Pot, this means it will be set to the the "sealing" position.)

Here are the cooking times for unsoaked beans in the Instant Pot. Cooking times will be similar for other electric pressure cookers; cooking time will be slightly less for stovetop pressure cookers. Double-check the manual that came with your pressure cooker for more exact cooking times:

Cook beans at high pressure for the time recommended above. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins.

Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a "quick release" by opening the pressure valve on the top of the pressure cooker. If doing a rapid release, be careful because the bean liquid sometimes foams into the valve.

I recommend letting the pressure release naturally for as long as you're able before the beans are needed. This helps the beans retain their shape and avoids the bean liquid foaming.

What to do if your beans aren't quite done: Put the lid back on the pressure cooker and make sure the release valve is set back to "sealing." Cook at high pressure for another 5 to 10 minutes (depending on if you think your beans need just a little more time or a little more time to finish). The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed.

The beans can be strained and used right away, or cooled and stored in their cooking liquid. They will keep for up to a week refrigerated or up to 3 months in the freezer.

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Pick over the beans, removing any dirt or debris. Rinse the beans in a colander; drain.

Simply Recipes / Sharee Hill

Place the beans, onion, garlic cloves, garlic powder, onion powder, salt, black pepper, bay leaf, and turkey wings in a large Dutch oven or pot.

Add the stock. Bring to a boil over medium-high heat.

Once it starts to boil, decrease the heat to medium-low. Cover with a lid.

Simmer for up to 2 hours or until the beans are tender to your liking. Make sure to stir the mixture a few times while cooking for a creamier sauce.

When checking on the beans for doneness, always check at least a few beans. Sometimes the beans in a batch don’t cook exactly at the same rate.

Simply Recipes / Sharee Hill

Simply Recipes / Sharee Hill

Using tongs, remove the turkey wings and let them cool until you can comfortably handle them. Remove the cooked meat from the bones using a fork and shred; discard the skin. Place the meat back in the pot.

Remove the bay leaf; discard.

Simply Recipes / Sharee Hill

Taste the beans and season with additional salt and pepper, if needed.

Serve warm.

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Simply Recipes / Sharee Hill

Simply Recipes / Sharee Hill

Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.

Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer, and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).

In a 3 or 4-quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon or pancetta and cook slowly until lightly browned and crispy.

Simply Recipes / Elise Bauer

Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown. Use a wooden spoon to scrape any browned bits off the bottom of the pot.

Simply Recipes / Elise Bauer

Add the garlic, chile flakes and sage and cook for 1 to 2 minutes, then add the honey and tomato paste. Stir well to combine.

Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Drain the beans and add them to the pot. Stir well.

Cover the pot and cook in a 325°F oven for 1 hour and 15 minutes.

If still a bit wet, remove the cover and cook for 15 minutes more.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered.

If the beans are still a bit hard when they go in the oven, it may take several hours to soften them, once the tomato and honey have been added.

Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.

Serve either hot or at room temperature.

In a large soup pot over medium heat, cook the bacon, turning often, for 5 minutes, or until browned. Pour off and discard about half the excess fat. Set aside about 1/4 cup bacon for garnish.

Add the onion half, drained beans, tomato sauce, molasses, brown sugar, mustard powder, bay leaf, salt, and water to the pot. Bring to a simmer over medium heat.

Cover the pot and simmer for 25 to 30 minutes, or until the sauce is thick. If your sauce doesn’t seem to be thickening to your liking, remove the lid for the final 5 minutes of cooking. Remove the onion half and bay leaf.

Serve the beans from the pot, or transfer them to a bowl, and sprinkle the reserved bacon on top.

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Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

Whisk together the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water.

Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the chopped onion in a layer.

Top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed.

Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.

Serve with Boston brown bread.

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Adjust the oven racks so you can fit a large Dutch oven in the center of the oven.

Set a fine-mesh strainer over a 2-cup liquid measuring cup, then drain the beans and collect the liquid. Set the drained beans and bean liquid aside.

Add the bacon and olive oil to a large Dutch oven. Set the pot over medium heat and cook until the bacon begins to render some of its fat, about 5 minutes. Add the onions and cook until the onions are soft and the bacon is crisp and cooked through, about 5 more minutes.

Add the smoked paprika and salt, stirring to coat all of the onions in the spices. Add the brown sugar, chili sauce, molasses, and mustard. Cook until the sugar has dissolved and the liquid is bubbling and syrupy, about 3 minutes.

Add the drained beans, stirring to fully coat them in the syrupy mixture. Add about 1 cup of the reserved bean liquid and mix until combined. Cover the pot with a tight-fitting lid and transfer to the oven.

Bake the beans for 1 hour, then remove from the oven and stir. If the beans look dry, add about 1/2 cup more of the bean liquid. Return to the oven and bake until the liquid has thickened and looks creamy, about 30 minutes.

Remove the beans from the oven and let cool slightly. If the beans look dry, you can add more bean liquid as needed. Taste, adding more salt, brown sugar, or chili sauce as needed. The beans are best served warm or at room temperature.

Once cooled, the baked beans can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

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A little bit ahead of time, crush a few mint leaves (reserve some for garnish) with a mortar and pestle. Put the crushed mint leaves into a small jar and add a couple tablespoons of high quality olive oil to cover.

Let sit for at least an hour if you can. The longer the mint is in the olive oil, the better the infusion.

Prepare the beans by cutting off and discarding the tips and ends. Snap the beans in half, if necessary, to have pieces about 2 inches in length.

Bring an inch of water in a saucepan to a boil. Place the beans in a steamer basket in the saucepan. Cover and cook until tender, about 10 to 15 minutes. Check for doneness after about 8 minutes or so. If a fork easily goes through them, they're done.

Remove beans from pan and place them into a serving bowl. Use a strainer to drizzle the mint-infused olive oil over the beans.

Sprinkle salt over the beans to taste. (Fleur de sel would work really well with this dish.)

Chop up a few more mint leaves to add as garnish.

Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.

Add the long beans and stir-fry vigorously for 3 to 4 minutes. (You don't want the spices to burn. If they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.

Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.

1. Place the red pepper directly over an open flame on a gas burner. Cook, turning every minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover with a plate. Let the peppers steam for 10 minutes. Remove the charred skin, stem, and seeds, and discard.

minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover

with a plate. Let the peppers steam for 10 minutes. Remove the charred skin,

stem, and seeds, and discard.

2. Add the charred peppers, garlic, cashews, pecorino, 1/4 cup olive oil, red wine vinegar, and a pinch of salt to a blender and pulse until smooth.

a blender and pulse until smooth.

3. Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the white beans, basil, oregano, lemon juice, and a pinch of red pepper flakes, tossing to combine. Thin the sauce as desired with more pasta cooking water.

4. Serve topped with fresh basil and additional cheese (if desired). Enjoy!

Make the aji verde: Blend aji verde sauce ingredients together until smooth.

Cook the beans and greens: Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.

Serve: Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy. Mwah. So good.

Gather the ingredients.

Place beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Stir ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.

Once beans have simmered for 1 hour, drain, and reserve cooking liquid. Pour beans into a 1 1/2-quart casserole dish; stir in chopped onion and molasses mixture. Stir in enough reserved cooking liquid so sauce covers beans by 1/4 inch.

Cover and bake in the preheated oven for 10 minutes; reduce heat to 200 degrees F (95 degrees C) and cook 6 hours longer, stirring beans after they have cooked for 3 hours. Once beans are tender and sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

Gather the ingredients.

Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.

Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.

Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.

Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.

Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

Transfer soaked navy beans and soaking water to a saucepan.

Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.

Preheat the oven to 325 degrees F (165 degrees C).

Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.

Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.

Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.

Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are soft and tender, 1 1/2 to 2 1/2 more hours.

Serve hot and enjoy!

Gather all ingredients.

Heat canola oil in a heavy skillet over medium heat.

Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork.

Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.

Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Enjoy!

Gather all ingredients.

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.

Drain beans, return to pot, and pour in fresh water to cover.

Add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.

Check the beans occasionally and add more water if needed.

Stir cilantro and salt into beans simmer until beans are soft, about 1 more hour.

Serve and enjoy!

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside. Discard grease.

Cook ground beef and onion in the same skillet over medium heat, stirring until beef is no longer pink, 5 to 7 minutes; drain. Transfer mixture to a slow cooker.

Stir butter beans, baked beans with pork, pinto beans, barbecue sauce, ketchup, and brown sugar into beef mixture to combine. Cover slow cooker. Cook on High for 4 hours. Top servings with bacon.

Soak beans in a large pot of water, 8 hours to overnight.

Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.

Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.

With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Preheat oven to 375 degrees F (190 degrees C).

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.

To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.

Cover and bake in preheated oven for 1 hour.

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.

Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.

Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.

Place navy beans in a large bowl and cover with several inches cool water; let soak overnight.

Drain beans; place in a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain; save bean-cooking liquid.

Preheat the oven to 300 degrees F (150 degrees C).

Place beans in a clean Dutch oven; add bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper. Pour in enough hot reserved bean-cooking liquid to cover beans; stir.

Cover Dutch oven; bake in the preheated oven 1 hour. Check liquid level; add more reserved bean-cooking liquid to cover beans. Return to oven; continue baking until beans tender and almost all liquid absorbed, about 1 hour.

Increase oven temperature to 350 degrees F (175 degrees C). Uncover beans; continue baking until top develops a flavorful crust, 20 to 30 minutes more.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and sauté until tender. Drain excess oil, if desired.

Stir in baked beans, brown sugar, ketchup, and mustard. Cook, stirring occasionally, until hot and bubbly.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cook ground beef and bacon in a large, deep skillet over medium-high heat until evenly brown. Drain and transfer meat to a 4-quart casserole dish.

Add pork and beans, kidney beans, butter beans, lima beans, brown sugar, onion, celery, ketchup, vinegar, and dry mustard to the casserole dish; mix well.

Bake, covered, in the preheated oven until bubbly and heated through, about 1 hour.

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.

Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Gather all ingredients.

Rinse beans; transfer to a large stockpot. Cover with cold water and let stand overnight or at least 8 hours. Drain and rinse beans.

Return beans to stockpot; add ham, onion, sugar, parsley, and cayenne pepper. Pour in enough water to cover and season with salt and pepper.

Bring to a boil; reduce heat to low and simmer until beans are tender, adding more water if needed, about 1 1/2 to 2 hours.

Serve and enjoy!

Preheat the oven to 300 degrees.

Cook the bacon in a large, oven-proof pot over medium high heat. When the bacon is browned (about 10 minutes), remove from heat.

Add the onions and the beans on top of the bacon in the pot. Whisk the molasses, mustard, and pepper together and pour over everything. Add the hot water (I actually didn’t measure my water – I just poured water from the kettle until I started to see it under the beans).

Bake for 30 minutes, stir, and bake for another 20-30 minutes. Continue this process until the beans are sticky and thick and deep golden brown (for me, it was about 1 1/2 hours total time in oven). Add water to adjust consistency as needed. Remove from the oven and stir in the brown sugar and salt to taste.

Gather all ingredients.

Rinse beans, and then soak in a large pot of water overnight.

Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.

Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 ½ hours.

Stir sausage into beans, and continue to simmer for 30 minutes.

Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Preheat the oven to 350 degrees F (175 degrees C).

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Cool, then crumble.

Meanwhile, cook and stir ground beef and onions in a large skillet over medium heat until beef is no longer pink, breaking it apart as it cooks, about 10 minutes. Drain excess grease. Transfer beef and onions to a large Dutch oven. Stir in crumbled bacon, pork and beans, barbecue sauce, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and black pepper.

Bake, covered, in the preheated oven until bubbling, about 1 hour.

Mix together barbecue sauce, ketchup, brown sugar, and mustard in a 4-quart slow cooker until smooth. Stir in beans, bell pepper, onion, and ham until well combined.

Cook on Low until thickened, 8 to 12 hours.

Gather the ingredients.

Heat a large skillet over medium-high heat. Cook and stir ground beef and bacon together in the hot skillet until beef is browned and crumbly, about 7 to 10 minutes.

Transfer hamburger and bacon into a slow cooker; stir in baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard.

Cover and cook on Low until thickened and bubbling, at least 3 hours.