Bulger'N Bean Hot Dish
Submitted by mongo
Ground beef and barbecue beans slow-cooked with bean and bacon soup, then topped with melted American cheese. A Midwestern crockpot hot dish ready to spoon over cornbread.
YIELD
6 servingsPREP
15 minCOOK
6 hrsREADY
6 hrsIf you’re from Minnesota or the Dakotas, you already know what a hot dish is. For everyone else: it’s a casserole, but don’t call it that up here.
This one’s a dump-and-go crockpot number. Browned ground beef goes in with barbecue beans, condensed bean and bacon soup, garlic salt, and dried onion flakes.
Six to nine hours on low and you’ve got a thick, smoky, beefy stew that’s begging to be spooned over a slab of hot cornbread.
A blanket of grated American cheese melted on top right before serving seals the deal.
Pro Tips
- Brown and drain the beef well before adding to the crockpot. Excess grease will make the whole dish oily after hours of slow cooking.
- Use sharp American cheese instead of mild for more flavor punch against the sweet barbecue beans.
- This feeds 6 generously, but doubles easily for potlucks. Just use a larger crockpot and extend the low cook time by an hour.
Ingredients
Directions
In skillet, brown ground beef; drain well.
Thoroughly combine all ingredients except cheese in Crock-Pot.
Cover and cook on Low for 6 to 9 hours.
Just before serving, sprinkle with grated cheese.
Serve over hot cornbread.
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