Chuckwagon Beans Recipes

Steps:

• Cook bacon.
• Brown ground beef with the diced onion.
• Place first 3 items in a large oven roaster (I use an Enamelware roaster).
• To this, add the 3 cans of beans; do not drain beans.
• Mix all other ingredients together in a medium bowl.
• Pour over meat and beans and stir well.
• Bake at 350 for 1 hour covered.
• Remove lid or foil and bake for 20 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
• Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
• Bake in preheated oven until bubbling on top, 10 to 15 minutes.

Steps:

• In skillet, cook onion, bacon, garlic, and hamburger until bacon is crisp, onion is tender, and meat is browned. Drain.
• In a bowl, combine onion mixture, lima beans, baked beans, red kidney beans, butter beans, garbanzo beans, catsup, molasses, brown sugar, mustard, and Worchestershire sauce.
• Transfer bean mixture to a 3 quart casserole.
• Bake, covered, in a 375°F oven for 1 hour.

Steps:

• In a Dutch oven or other large, heavy, oven proof pot fry bacon until crisp and set aside.
• Drain fat.
• In the same pan, cook ground beef, onion and celery until meat in brown and the onion and celery are tender.
• Meanwhile, dissolve bouillon cubes in boiling water.
• Add bouillon to meat mixture with the remaining ingredients and mix well.
• Cover and bake 1 hour and 15 minutes in a 375 degree oven until hot and bubbly.
• Crumble bacon over beans and serve.
• This makes a LOT of beans. I usually halve the recipe.

Steps:

• In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture. , Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness.,

Steps:

• In a greased 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until heated through.

Steps:

• Rinse beans thoroughly with cold water.
• Combine beans, water, and ham hock in dutch oven. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
• After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeño peppers to onion, stirring well for approximately 30 seconds.
• Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
• Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
• Add cilantro to beans and serve with chips.

Steps:

• Thoroughly rinse the beans. Add 8 cups of water. Soak overnight, or bring to a boil, simmer two minutes, remove from heat, cover and let stand one hour.
• Drain beans and combine with 4 remaining cups of water. Add remaining ingredients. Cover and simmer one hour or more, until beans are tender. Add water if necessary.

Steps:

• In a skillet, cook beef over medium high heat, until browned, 6-8 minutes. Drain off any fat.
• Stir in green pepper, beans, barbecue sauce, mustard and water. Heat to boiling, stirring occasionally, over medium heat.
• Cut biscuits in half and place around edge and in center of skillet.
• Reduce heat to medium, cover and simmer 12-15 minutes, until biscuits are cooked in the center. (they will be like dumplings and will not brown).

Steps:

• In a Dutch oven, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until beans are thickened and flavors are blended, about 15 minutes, stirring occasionally.