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
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.