Baked Beans With Hamburger (Slow Cooker)

Prep Time
Cook Time
2h 20m
Ready In

"I got this recipe out of a cookpot, Fix It and Forget It: Recipes for Entertaining. It is credited to Esther J. Yoder of Harstville OH. I changed the name and made the tabasco optional (since I don't use it), but that's it. The recipe also noted that the flavor gets better on the 2nd and 3rd days, so feel free to make it in advance and then warm them when you are ready to serve."

Original recipe yields 10 servings


  • Serving Size: 1 (148.4 g)
  • Calories 160.5
  • Total Fat - 7.6 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 40.4 mg
  • Sodium - 290.7 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 5.7 g
  • Protein - 13.5 g
  • Calcium - 39.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 11 mg
  • Thiamin - 0.1 mg

Step 1

Brown ground beef and onions together in a skillet. Drain fat.

Step 2

Combine all ingredients in slow cooker, cover and cook on high for 2-3 hours. Stir hourly during cooking.

Tips & Variations

  • Skillet



My mom would make sloppy joes and with the leftovers add a can or two of baked beans then make open face sandwiches for us. This reminded me so much of those yummy sandwiches so I served ours on bread also. Didnt add the salt or hot sauce and used Bush's homestyle baked beans. Cooked on low for 4 hours then topped with some sharp cheddar cheese and let it melt. A simple but very tasty meal! Made and reviewed for the Pick Me! recipe tag game.

review by:
(9 Oct 2019)

Bergy (RIP" Forever in our Kitchen)

I got it all ready in the morning, turned on the slow cooker at 3PM & served at 6PM - Perfect. I did make a mistake I cooked it for 3 hours on low but the beans were just right. The added ingredients turn a can of beans into a delicious dinner. I served mine on a burger bun. I cut the recipe in half, except adding 1 teaspoon of Tabasco and full tablespoon of problem

(21 Jul 2019)

Chef shapeweaver

I made this recipe on 10/31/18 for the " Billboard Recipe Tag Game and also for " What's on the Menu ". Except for leaving out the vinegar and reducing the Worcestershire sauce by half the recipe was made as it was written. About half way during the cooking time I checked to see how it was coming along and did a " Quality Control Test " . I didn't know how much liquid should have been in the recipe,but I do think that the beans should've been drained before adding to the crockpot. To get the taste that I wanted , a bit of mustard and brown sugar had to be added to the recipe. I let it cook for a couple of more hours just so the flavors could meld. When it was ready to be served, it was still too much liquid so a bit of flour was added to thicken it up. I'm sorry for the 3* rating but it just wasn't to our tastes. :( But thanks for taking the time to make and post this recipe.

review by:
(2 Nov 2018)


I wasn't sure what to expect but this is really good! We added 1 can of corn, drained and skipped the hot sauce and made as directed. Served with rye bread and cheese. A very good and satisfying meal! Thanks for sharing!

review by:
(20 Oct 2018)