Prep 15 mins
Cook 4 hrs
Beans do not grow on the farm. Lima beans do, but alas no Great Beans, kidney beans, or pinto beans. This occurred to me this day and this moment after spending a heated afternoon pulling lima beans from the long 7 foot vines. Here it is, late September in the year 2007 and we have enough beans to supply the lima bean population for the next two years. This recipe is NOT about lima beans though. We do however; have tomatoes. But this isn't a recipe about tomatoes either, sure--feel free to chuck a tomato into this dip, but certainly not a necessity. How much fun can you envision when throwing this together first thing on a Saturday or Sunday morning and enjoy relaxing at night during a cool spell and sit by your honey, your dog, your cat, your hamster, your ant house. Just pick up some old bread and make bread sticks if you have to, or those old tortilla chips sitting right there in back of your snack cupboard. Add pinto beans if you want, you can even add lima beans to the dip if you are so inclined. Just feast, just feel the moment, just enjoy the art of eating. Relish the moment like you've never relished it before.
- 1⁄2 lb ground beef
- 2 slices bacon, crisp cooked crumbled (may sub turkey bacon)
- 1 (15 ounce) can kidney beans (rinsed and drained)
- 1 (15 ounce) can cannellini beans (rinsed and drained)
- 1 (8 ounce) can baked beans
- 1 small onion, chopped
- 1 jalapeno pepper, chopped (seeded and deveined) (optional)
- 1 small green bell pepper
- 1 medium tomatoes, fresh (optional)
- 1⁄2 cup brown sugar
- 1⁄2 cup ketchup
- 1 tablespoon cider vinegar
- 1 teaspoon yellow mustard
- 1 garlic clove, minced
- 1⁄4 teaspoon salt (optional)
- 1⁄4 teaspoon ground pepper
- 1 dash cayenne pepper (optional)
- tortilla chips
- pita bread
- hearty cracker
- sour cream (can mix with dash of Tabasco Sauce)
- fresh cilantro
- 3 tablespoons cheddar cheese (shredded)
- Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
- Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
- Cover; cook for 4 hours low, 2 hours on high.
- Top with all the wonderful toppings.
- Scoop with variety of scoopers.
- I personally add way more spice to mine, but you do what suits you!
OMG! I fixed this last night for dinner and oh boy.... DH only stoped eating to say how good this was over and over and over again... I used a full lb of hamburger, and pinto beans instead of kidney beans cause DH isn't a fan of beans in the first place but hates kidney beans the most :) ....Then I used two smallish jalapenos and the tomato and I omited the cayenne till it got to the table. I served it over brown rice with 2% cheese and FF sour cream and had tortilla chips on the side for scooping. Wonderful dinner that was easy to put together and great to sit in the living room in the recliner with our feet up while we watched a movie. I will make this again.
Applause,applause,applause....this is a truly superb dish!! I made it as written,without the optional tomato and with an extra jalapeno thrown in for a little extra heat.I don't have a crock pot,so cooked on the stove top,covered,on a very low flame for about 3 1/2 hours,stirring occasionally.The end result was fabulous.My DH raved endlessly about it!!Sweetslady is right,it would make a really great meal served with pasta or rice. A really tasty dish with endless possibilities...a winner in my book,cheers Andi!!
Great wonderful dinner tonight! I served it over leftover spaghetti noodles and used 1 can black beans in place of the cannellini and kidney and then 1 can of diced tomatoes. I omitted the green pepper due to personal taste and added extra cayenne and some Texas Pete. Thanks, Andi!!