Prep 20 mins
Cook 30 mins
When I grew up my father was the one who cooked dinner on weeknights. He enjoyed "inventing" dishes from what was on hand. This is my tweaked version of his creation. Delicious, quick to make and easy on the budget. My kids always used to fight over the leftovers, if there *were* any. Wonderful served with a fresh salad, apple sauce and bread & butter. Servings is a guess-timate, but it makes enough for a hungry family of six! Can be simmered in a crockput on low for 4 hours if desired. Throw in 1-2 teaspoons of Bone Dust BBQ Rub if you want a more complex flavor - yum!
- 3 (28 ounce) cans baked beans (Bush's Best Original works best, *NOT* BBQ varieties)
- 2 lbs ground beef (I prefer meatloaf mix)
- 3 small onions, chopped (use Vidalia Sweet Onions if available)
- 3 garlic cloves, crushed (or more if you like!)
- 3 tablespoons butter
- 3 tablespoons light brown sugar (optional)
- In a large frying pan, cook hamburger until no longer pink, 10-15 minutes.
- Break into small pieces with a spatula and drain off grease.
- While ground beef is cooking, chop onions and peel garlic cloves & crush.
- Melt butter in bottom of a large cooking pot on medium heat; saute the onions 5 minutes.
- Add garlic to the onions and continue to saute until onions are translucent, another 2-3 minutes.
- Add beans, ground beef and brown sugar to pot and stir well.
- Heat on medium-low heat and simmer for 20-30 minutes, stirring occasionally.
My husband grew up eating this, although it's cooked a little different. I couldn't remember
Imagine my surprise when I found out (after 3 1/2 yrs here) that this type dish is my DH's idea of comfort food - not at all European or Icelandic & most likely found during his yrs in aeronautical school in the U.S. When he proudly made it for me, it was nothing but beans, grd meat & onion. It really needed some help in my view, so your recipe was my remedy. I made a 1/3 recipe using red onion I had on hand, used the optional brown sugar & added Montreal Steak Seasoning (a favourite SusieQusie introduced me to in the U.S.), so it was rich in garlic flavour. The ease of prep is a big bonus & now we both like the finished dish. It was plenty good & warming on a cold evening served w/some crusty bread & fruit for dessert. I think it would be even better w/cheddar cheese sprinkled on top. Thx for another DH-pleaser, Kat's Mom. :-)