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Pork & Bean Casserole

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Submitted by oneeagle

Slow cooker pork and bean casserole with canned beans, sharp cheddar, bacon, brown sugar, and chili powder. Set-and-forget potluck classic with a smoky-sweet edge.

YIELD

8 servings

PREP

15 min

COOK

6 hrs

READY

7 hrs

This is potluck food at its most reliable. Two cans of pork-and-beans, a handful of pantry staples, and a slow cooker do all the work. Six hours on low turns a basic can of beans into a sticky, smoky, cheese-topped casserole that’ll make you forget you barely did anything.

The balance here is what makes it work. Brown sugar and Worcestershire sauce swing sweet and savory; white vinegar and yellow mustard keep it from tipping into too-sweet territory; chili powder layers on warmth without turning it spicy.

Using one can with liquid and one drained gives the casserole the right consistency. All liquid and it’s too soupy; both drained and it dries out during the long cook. Don’t shortcut this; the ratio matters.

Crumbled bacon goes on top rather than stirred in so it stays distinct. Some pieces will sink as the casserole bubbles; the rest crust up against the lid for a savory top layer you can see at the table.

Pro Tips

  • Use sharp or extra-sharp cheddar; mild cheese gets lost in the bean mixture.
  • Fry bacon extra-crisp; it softens during the long cook and plain-crisp ends up chewy.
  • Lightly grease the crock even if it’s nonstick; the sugar-heavy sauce caramelizes hard on the sides.
  • Let the casserole rest 10 minutes with the lid off before serving so it thickens up.

Variations

  • Add a pound of browned ground beef or Italian sausage for a heartier main dish.
  • Stir in a chopped green bell pepper for extra color and crunch.
  • Top with sliced hot dogs for an old-school cowboy beans feel.

Ingredients

16 462.4
OUNCES ML/G BEANS WITH PORK, CANNED
undrained
16 462.4
OUNCES ML/G BEANS WITH PORK, CANNED
drained
¾ 177
CUP ML ONIONS
chopped
1 237
1 15
TABLESPOON ML CHILI POWDER
plus
1 5
TEASPOON ML CHILI POWDER
4 60
TABLESPOONS ML WORCESTERSHIRE SAUCE
4 60
TABLESPOONS ML BROWN SUGAR
2 30
TABLESPOONS ML WHITE VINEGAR
1 15
TABLESPOON ML PREPARED MUSTARD
8 8
SLICES SLICES BACON
fried and crumbled

Directions

Lightly grease Crock-Pot.

Combine beans, onion, cheese, chili powder, Worchestershire sauce, brown sugar, vinegar, and mustard in Crock-Pot.

Top with crumbled bacon.

Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.

Serves 8 to 10

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 273 34% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 904mg 38%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 30%
Sugars g
Protein 27g
Vitamin A 9% Vitamin C 9%
Calcium 19% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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