Baked beans with beef
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beans, Great Northern; dried |
| 1 | Ham hock | |
| 2 | mediums | Onions; chopped |
| 1 | tablespoon | Butter (or marg.); melted |
| 1 | pounds | Ground beef |
| 28 | ounces | Tomatoes, pear shaped; lg cn |
| 2 | tablespoons | Sugar, brown |
| 1 | tablespoon | Mustard, dry |
| 1 | tablespoon | Mustard seeds |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Worcestershire sauce |
| Salt; to taste | ||
| Pepper; to taste | ||
Directions
Sort and wash beans; place in a heavy saucepan or Dutch oven. Cover with water, and bring to a boil; boil 2 minutes. Remove from heat, and soak 1 hour.
Add ham hock; cover and cook gently about 1 hour or until tender, adding more water if necessary. Saute onion in butter; add to beans. Brown ground beef, stirring to crumble; add remaining ingredients, and simmer 10 minutes. Add to beans.
Spoon bean mixture into a 2-½ quart casserole. Bake at 400 degrees for 30 minutes or until thickened.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
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