Wednesday, May 9, 2012

A dish for a cold spring day

This recipe - Victor's grandmother's - is one of the most beloved and oldest in my original orange binder. It's written on the back of a Dean's List letter from my college days and shows its pre-binder origins in the large grease stain that covers much of the writing. I'm not sure how many the casserole is supposed to serve, but it disappears with a speed that probably isn't terribly healthy. I did serve it with a green salad, though.

Eleanor's Bean Casserole
  • 1 can B&M beans
  • 1 can pork & beans
  • 1 can kidney beans, drained & rinsed
  • 1 can lima beans, drained & rinsed (if you can't find these, just use an extra can of butter beans)
  • 1 can butter beans, drained & rinsed
  • 1/2 lb bacon, either thinly sliced before cooking or crumbled afterward
  • 1 lb ground beef
  • 1/2 C chopped onions
  • 1 tsp mustard (whether this should be "prepared" mustard or the ground mustard is a matter of much debate - the recipe tastes good with either)
  • 2/3 C packed brown sugar
  • 1 tsp worcestershire sauce
  • 1 tsp vinegar (I usually use apple cider or white)
  • 1/2 C ketchup
  • 1/3 C molasses

Cook the bacon in a large skillet over medium heat. Brown the beef and onions in the bacon fat; drain off excess liquid. Mix the remaining ingredients with the beef, onions, and bacon in a large casserole dish. Cook, covered, in a 325 F oven for one hour; remove lid and cook an additional hour.  (If you save a tiny bit of the cooked bacon and crumble on top, it will be very very slightly fancier...)

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