In a large soup pot or Dutch oven, cook the ground meat with the chopped onion over medium-high heat until the meat is no longer pink. Drain off any grease.
Add the remaining ingredients, except the salt, and stir until thoroughly combined.
Bring to a simmer then turn to low and cover the pot. Cook an additional 30 minutes, stirring often.
Remove from heat and season with salt before serving, if desired. Allow guests to garnish their bowl of beans with a variety of choices.
If serving for a party, place hot Potluck Beans into a slow cooker and cook on the low setting to keep hot for several hours.
This recipe makes a large batch, enough for 10 guests as an entrée or 20+ servings as a side dish. When I prepare for our family, I divide the prepared beans and freeze half of the portion to enjoy for an easy meal later on. Be sure to thoroughly chill the beans in the refrigerator before placing in the freezer. Either defrost using the microwave option or in the refrigerator overnight. Never defrost at room temperature.
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