Fall and winter weather arouses our appetites for hot satisfying food. This is a hearty, delicious bowl of beans with a wonderful flavor different from Pinto Beans or Chili. Serve with warm crusty French bread or warm Flour Tortillas and your favorite beverage.
Chuck Wagon Beans
½ lb. bacon slices
3 lb. ground chuck
2- 1/2 cups coarsely chopped onion
1 cup finely chopped celery
2 beef bouillon cubes
2/3 cup boiling water
1-1/2 cloves garlic, minced
1-1/2 cups catsup
3 tbsp. Prepared mustard
1-1/2 tsp salt
½ tsp pepper
2 cans (29 oz. Each) molasses-style baked beans
Heat oven to 375°. In Dutch oven, fry bacon until crisp; set aside. Drain fat from pan.
In same pan, cook and stir ground beef, onion, and celery until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water; stir bouillon and remaining ingredients into meat mixture.
Cover; bake 1 hour 15 minutes or until hot and bubbly. Crumble bacon; sprinkle over beans.
Note: Drain ground chuck after browning if needed. You may also cook this on the stovetop over low heat for the same amount of time if your oven is being used for something else.
12 servings (1 cup each).