Friday, February 12, 2016
Current Weather
Loading Current Weather....
Published: Monday, 12/16/2013


Dinner Tonight: Bean and Beef Bake

Beef and beans have been part of the American diet since the days of the cowboys taming the West. Nancy Kelly of Holland keeps up this tradition with her Bean and Beef Bake, which she says is “Crock Pot friendly and freezes well.” That puts it at least two steps up on the meals the cowboys ate around the campfire.

Bean and Beef Bake

  • 1 tablespoon oil
  • ½ cup diced onion
  • ½ cup lean ground beef
  • ¼ cup brown sugar
  • ½ cup ketchup
  • 2 tablespoons vinegar
  • 1 tablespoon prepared mustard
  • 1 (16-ounce) can kidney beans
  • 1 (16-ounce) can pinto beans
  • 1 (16-ounce) can lima beans
  • 1 (16-ounce) can butter beans

Cook’s note: Use any combination of beans you like.

Preheat oven to 300°. Heat oil in a skillet over medium high heat and cook onion and beef until meat is browned. Drain fat. In a large bowl, whisk together brown sugar, ketchup, vinegar, and mustard. Stir in all the well-drained beans. Add the meat and onion mixture, and stir until thoroughly combined. Transfer to a covered baking dish and bake 1½ hours.

— Nancy Kelly

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories