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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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Another of my husband's favorites. I got this recipe out of a cookbook called Dining with Pioneers . It's apparently a collection of recipes by a group from Tennessee. This one was submitted by someone named Mae Hallum from Memphis. Ingredients:
1/2 lb bacon |
3 lbs ground beef |
3 cups chopped onions |
1 cup chopped celery |
2 beef bouillon cubes |
2/3 cup water, boiling |
1 1/2 tablespoons garlic, minced |
1 1/2 cups catsup |
3 tablespoons mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 (29 ounce) cans baked beans with molasses |
Directions:
1. In a Dutch oven or other large, heavy, oven proof pot fry bacon until crisp and set aside.
2. Drain fat.
3. In the same pan, cook ground beef, onion and celery until meat in brown and the onion and celery are tender.
4. Meanwhile, dissolve bouillon cubes in boiling water.
5. Add bouillon to meat mixture with the remaining ingredients and mix well.
6. Cover and bake 1 hour and 15 minutes in a 375 degree oven until hot and bubbly.
7. Crumble bacon over beans and serve.
8. This makes a LOT of beans. I usually halve the recipe.
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