#3571 - Beefy Baked Beans

(by Shirley McNevich)

1/2 lb. bacon (fried, drained on paper towels, and crumbled; more than 1/2lb. if you wish)
1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
24oz. pinto beans (drained and rinsed)
30oz. butter beans (drained and rinsed)
30oz. baked beans 'n pork
1 cup Kraft BBQ sauce
1 cup Heinz ketchup
1 cup Domino's dark brown sugar (packed)

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any grease. In a crockpot add the drained beef mixture, drained/rinsed pinto beans, drained/rinsed butter beans, baked beans 'n pork, BBQ sauce, ketchup and brown sugar--stir everything until well mixed. Place the lid on the crockpot and cook on high for 4-5 hours (stirring hourly). When done to your taste, add crumbled bacon and stir just before serving.

#3423 - Bacon and Beef Bean Casserole

(by Shirley McNevich)

1/2 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/2 lb. bacon
1 - 16oz. can pork and beans
1 - 16oz. can lima beans (drained)
1 - 16oz. can kidney beans drained)
1/2 cup ketchup
1/2 cup Domino's dark brown sugar (packed)
1 TBSP French's yellow mustard
2 tsp. cider vinegar (more if you wish)

Chop the raw bacon into bite sized pieces. In a Dutch oven add the ground beef, chopped raw bacon, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Add pork and beans, drained lima beans, drained kidney beans, ketchup, mustard and cider vinegar--stir to mix. Place the lid on the Dutch oven--bake at 350 degrees for 40-50 minutes (stirring every 15 minutes) or until hot and bubbling.

#2544 - Hot Dog Bean Soup

(by Shirley McNevich)

2 - 1lb. cans pork 'n beans
1 envelope Lipton onion soup mix
1/3 cup Heinz ketchup
1/4 cup water
2 TBSP Domino's dark brown sugar
1 TBSP French's yellow mustard
10 good quality hot dogs (thawed and cut into coin shaped pieces)

In a bowl add onion soup mix, ketchup, water, brown sugar and mustard--stir to mix. In a greased Dutch oven add both cans pork 'n beans, onion soup mixture--stir to mix. Add hot dog pieces--stir to mix. Bake uncovered at 350 degrees for 45-60 minutes or until heated through.

#2399 - Baked Franks and Beans

(by Shirley McNevich)

4 thawed hot dogs (cut into coin shaped pieces)
1 - 19oz. can Progresso cannellini beans (drained and rinsed)
1 - 16oz. can pork 'n beans
1/2 cup Heinz chili sauce
1 - 8.5oz. box Jiffy corn muffin mix
1/2 cup water
3/4 cup shredded cheddar cheese

In a greased casserole dish add cannellini beans, pork 'n beans, hot dog pieces and chili sauce--stir to mix. Bake at 400 degrees for 15 minutes or until bubbling hot. While it's baking in a bowl add muffin mix, water and 1/2 cup of the shredded cheddar cheese--stir to mix. Remove casserole from oven--drop heaping tablespoonfuls of the muffin batter evenly over the top of the hot bean mixture. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Return to oven and bake at 400 degrees for 15 minutes or until top is golden brown.

#1236 - Microwave Baked Beans

(by Shirley McNevich)

3 - 16oz. cans pork and beans
1 small onion (chopped)
1/2 cup Domino's dark brown sugar (packed)
1/4 cup Heinz ketchup
1 tsp. French's yellow mustard
6 slices of bacon (fried, drained and crumbled)

In a 2 qt. microwave safe casserole dish sprayed with Pam, add chopped onions--cover with Saran wrap and microwave on high for 2 minutes. Remove plastic wrap--add all of the pork and beans, brown sugar, ketchup and mustard--stir. Add crumbled bacon--stir well. Put the plastic wrap back on--microwave on high for 3 minutes. Remove plastic wrap, stir, replace plastic wrap and microwave on high for 3 more minutes. Uncover, stir, and microwave UNCOVERED on high for 3 more minutes. Remove from microwave and stir. Microwave on high for a final 3 minutes UNCOVERED and stir.

#43 - Beansoup

(by Grandmother Elizabeth McNevich)

3-5 pound ham (butt end)
1 medium onion
6-7 peeled and cubed red potatoes
2 - 40 oz. cans pork and beans (Weis brand Big Top if available)
1 tsp pepper

Cook ham in a large pot. Fill pot halfway with water. Cook on medium heat until done--takes about 3 hours. Test for doneness with a fork.

Let ham cool and keep the juice that ham cooked in. Let juice cool overnight and then remove all of the fat that floated to the top of the juice. Cut the fat off of the ham and remove the bones, cut the ham into bite sized pieces.

Use a five quart dutch oven. Add 1/2 cup of the ham broth. Add one medium onion (chopped). Cook until onion browns and juice has been cooked up by the onion. Add the rest of the ham broth. Peel and cube the potatoes and add. If the ham broth does not cover potatoes add water until potatoes are covered. Add one tsp. pepper. Cook until the potatoes are almost done (about 20 minutes).

Open the cans of pork and beans and remove the juice that is on top. Add the pork and beans into the soup. Cook until the beans are hot (10 minutes) and then add the cubed ham pieces. Stir and cook until hot.