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Cowboy Bake Beans Recipe

Photo by: Taste of Home

All our friends love this dish...it tastes so good with ground beef and a blend of different beans. Brown sugar and mustard are a nice accent to the tomato paste.—Linda Biggs, Canfield, Ohio

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6-8 Servings
Prep: 20 min. Bake: 1-1/2 hours

Ingredients

1-1/2 pounds ground beef
1 large onion, chopped
1 can (16 ounces) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) lima beans
1 can (14-1/2 ounces) cut wax beans, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup packed brown sugar
2 celery ribs, sliced
2 teaspoons ground mustard

Directions

In an ovenproof Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil.
Bake, uncovered, at 350° for 1-1/2 hours or until heated through, stirring occasionally. Yield: 6-8 servings.

Cowboy Baked Beans can also be heated in a slow cooker on low for 5-6 hours. Cook and drain the beef and onion as directed before adding to the slow cooker with the remaining ingredients.

Nutrition Facts: 1 serving (1 each) equals 457 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 964 mg sodium, 70 g carbohydrate, 12 g fiber, 28 g protein.

Cowboy Bake Beans published in Taste of Home Ground Beef Cookbook , p196

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