Total Time
Prep 3 mins
Cook 30 mins

This recipe comes from my aunt, and it's one I have always loved. It's so good I have even eaten it by itself for lunch once or twice. It's quick and easy and I have yet to find anything to rival it in flavor. A little bit of regular yellow mustard can be substituted if you don't have dry mustard on hand.


  1. Combine all ingredients.
  2. Bring to a simmer, and keep it at a simmer for half on hour, or until it is thickened to your liking. Stir occasionally to keep the beans from burning.
  3. Serve!
Most Helpful

These were simple and really good. They went well with a grilled game hen. Thanks for sharing.

lazyme January 16, 2016

I love these as well. When my DH and I married nearly 23 years ago a friend gave me a cookbook called "Where's Mom Now that I Need Her", and it was in there...thanks for posting, not sure where that book is right now! YUM!! Gonna have to have some of these this week! PS: I always use the yellow mustard, mine didn't call for the dried. : )

txn_mommy October 12, 2009