Recipe by RuthlessWr
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.
Top Review by Susie D
I first spotted the recipe in a issue of "Country" magazine in an article on Dutch Oven Cooking. It being posted here makes it a nice resource. Thank you for posting!
After sauteing the meats, onions, celery, and garlic I ladled everything into a crockpot then added the rest of the ingredients. I drained the beans and cooked on high several hours. The beans were thick and proved to be a hearty meal. They would be excellent campfire fare or after the game food for a cool night.
- 226.79 g bacon
- 1360.77 g ground beef
- 709.77 ml chopped onions
- 236.59 ml chopped celery
- 2 beef bouillon cubes
- 158.51 ml water, boiling
- 22.18 ml garlic, minced
- 354.88 ml catsup
- 44.37 ml mustard
- 2.46 ml salt
- 2.46 ml pepper
- 2 (1644.27 g) can baked beans with molasses
Directions See How It's Made
- 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.