Pioneer Beans
By: Anonymous
Published: Saturday, February 13, 2010 - 3:19am

Ingredients




1 pound ground beef
pound sliced bacon chopped
1 medium onion chopped (½ cup)
1 15-ounce can red kidney beans rinsed and drained
1 15-ounce can butter beans rinsed and drained
1 15-ounce can pork and beans in tomato sauc
1 cup catsup
cup packed brown sugar (½-1)
cup molasses
1 tablespoon vinegar
1 tablespoon prepared mustard

Preparation

1 In a large skillet, cook the ground beef, chopped bacon, and onion until meat is no longer pink and the onion is tender. Drain off the fat. 2 Stir in the drained kidney beans and butter beans, undrained pork and beans, catsup, brown sugar, molasses, vinegar, and mustard. 3 Transfer the mixture to a 2- 2 1/2-quart casserole. Cover and bake in a 350 F oven for 30 minutes. Uncover casserole; bake for 30 minutes more. 4 Makes 12 servings. 5 Crockery cooker directions. Prepare beans as directed, except transfer meat and bean mixture to a 3 1/2to 4-quart electric crockery cooker. Cover and cook on low heat setting for 5 to 6 hours, or on high heat setting for 2 1/2 to 3 hours. 6 Description: "Great for potlucks and to have on hand for hungry antelope hunters, says Lorna Loury, who contributed this recipe to Taste of History."