Beans and Meatballs
You can use any kind of canned beans you’d like in this easy recipe.
You do need one can of pork and beans, though.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- ½ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons mustard
- 1 15-ounce can kidney beans
- 1 15-ounce can pork and beans
- 12 Porcupine Meatballs
Instructions
- In large saucepan, warm olive oil over medium heat.
- Add onion and garlic; cook and stir until tender, about 5 minutes.
- Add ketchup, brown sugar, and mustard and bring to a simmer.
- Drain kidney beans and add with pork and beans to 3–4-quart
- slow cooker. Add onion mixture and stir.
- Prepare Porcupine Meatballs and freeze all but 12 of them. Brown
- the 12 meatballs in the saucepan, about 4–5 minutes total, then
- add to bean mixture. Cover and cook on low for 7–8 hours or until
- meatballs are thoroughly cooked and tender. Serve immediately.
Nutritional Information
Calories: 398.27 kcal | Protein: 21.88 g | Fat: 13.54 g
