Campfire Beans with Meatballs – Slow-Cooker

Campfire Beans with Meatballs – Slow-Cooker. These slow-cooker poor-man campfire beans are a simple, filling meal that families will love. They are based on old campfire bean recipes and use pantry staples. This easy version layers canned pork and beans over frozen beef meatballs and adds a few tasty ingredients for a smoky, tangy flavor. It tastes like it cooked all day but takes much less work.

A warm, hearty dish made in the slow cooker with frozen meatballs and pork-and-beans. With a little barbecue sauce, mustard, onion, and bacon, it becomes smoky and tangy. Serve with cornbread, rolls, or a salad for a comforting, budget-friendly meal that’s quick to make and great for leftovers.

Servings: 6

Ingredients

• 1 bag (about 26 ounces) frozen raw beef meatballs

• 2 medium cans of pork and beans (about 15 to 16 ounces each)

• 1 medium onion, finely chopped

• 1/2 cup barbecue sauce

• 2 tablespoons yellow mustard

• 4 slices bacon, chopped

• Nonstick spray (optional, for easier cleanup)

Campfire Beans with Meatballs: Directions

1. Spray the inside of the slow cooker lightly with nonstick spray if you want easier cleanup. Put the frozen raw beef meatballs in an even layer on the bottom of the slow cooker.

2. Sprinkle the chopped onion and chopped bacon over the meatballs. Pour the barbecue sauce and yellow mustard over the top.

3. Open the cans of pork and beans and spoon them over the meatball mixture, spreading gently so the meatballs are mostly covered.

4. Put the lid on. Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the meatballs are fully cooked and the bacon is done.

5. In the last 30 minutes, stir well so the sauce coats everything evenly. Taste and adjust seasoning if needed.

6. Put the beans and meatballs into bowls. Serve them while they are hot.