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Published: Tuesday, 12/17/2013

Dinner Tonight: Beef and Bean 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

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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