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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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When our church cookbook was revised a couple years ago, this was included among the favorites. My husband and I are retired farmers. Our main crop was wheat, and we also raised three daughters and a son. We began growing beans when our son joined the operation. These days, our home is on 1 acrethe lawn, trees and a very small garden keep us busy. The truth is we sometimes have to make the time to do the things we want to do! Ingredients:
1 can (15 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
1 pound ground beef |
1 large onion, chopped |
1 garlic clove, minced |
1/4 cup packed brown sugar |
1/2 teaspoon salt |
dash pepper |
2 tablespoons prepared mustard |
1/2 cup ketchup |
1 teaspoon ground cumin |
1/4 cup water |
1 tablespoon white vinegar |
Directions:
1. In a 2-1/2-qt. baking dish, combine beans; set aside. In a skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink. Remove from the heat; drain. Add all the remaining ingredients to skillet; mix well. Stir beef mixture into beans.
2. Bake at 350° for about 45 minutes or until heated through. Yield: 6-8 servings.
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