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Western-Style Beef and Beans Recipe

Western-Style Beef and Beans Recipe photo by Taste of Home

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This hearty, crowd-pleasing dish is a comforting meal on a chilly night with bread and a salad. It also makes a delicious side dish. It doesn't take long to make but tastes like it simmered all day.

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Western-Style Beef and Beans Recipe

Prep: 15 min. Bake: 1 hour

Yield: 12 Servings

15 60 75

Ingredients

3 pounds ground beef
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With Johnsonville Italian Sausage.
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2 medium onions, chopped
2 celery ribs, chopped
2 teaspoons beef bouillon granules
2/3 cup boiling water
2 cans (28 ounces each) baked beans with molasses
1-1/2 cups ketchup
1/4 cup prepared mustard
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

Directions

In a Dutch oven over medium heat, cook the beef, onions and celery until meat is no longer pink; drain. Dissolve bouillon in water; stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper; mix well.
Transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until bubbly; stir. Sprinkle with bacon. Yield: 12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 405 calories, 19 g fat (7 g saturated fat), 93 mg cholesterol, 1,777 mg sodium, 25 g carbohydrate, 5 g fiber, 34 g protein.

Originally published as Western-Style Beef N Beans in Taste of Home April/May 1999, p25

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Reviews for Western-Style Beef and Beans

Western-Style Beef and Beans

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Reviewed on Feb. 15, 2012 by elaine611

Great for Potluck or even Happy hour when you have food

Reviewed on May. 29, 2011 by Mooster

I make this recipe often - sometimes as a main dish, but by reducing the amount of beef and liquid, I can turn it into a side dish for picnics as well.

Reviewed on Sep. 30, 2010 by BarbaraJeanne

We love this and it's also a great way to recycle left over meat loaf. I make half the recipe for the 4 children when we are having chili.

Reviewed on Jul. 10, 2010 by imvideomom

I love this recipe. I usually cut the amount of ground beef in half and reduce the bouillon and water so it's more like a side dish than a main meal.

Reviewed on Feb. 22, 2010 by Tammy C.

I have made this recipes many times since it first appeared in the magazine. My family loves it. My husband prefers it without the bacon. He is not a fan of the smokey flavor bacon puts in things. The kids and I like to put some shredded cheese on top and eat it with tortilla chips.

Reviewed on Jan. 22, 2010 by vseleski

I cut the recipe in half since I wasn't having a party! Omitted the bacon and just cooked it on the stovetop. Much better than plain old baked beans out of a can.

Reviewed on Oct. 20, 2008 by Mooster

I've made this several times and my family loves it. Can't say how it might be the next day because there are never any "left-overs".