Chuck Wagon Beans
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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.
- Ready In:
- 1hr 40mins
- 1⁄2 lb bacon
- 3 lbs ground beef
- 3 cups chopped onions
- 1 cup chopped celery
- 2 beef bouillon cubes
- 2⁄3 cup water, boiling
- 1 1⁄2 tablespoons garlic, minced
- 1 1⁄2 cups catsup
- 3 tablespoons mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 (29 ounce) cans baked beans with molasses
- 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.
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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! <br/><br/>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.Reply