I got the original version of this recipe from a pastor's wife. That makes sense—because it makes up a generous potful that's perfect for church suppers.—Linda Creason, McAlester, Oklahoma
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1 pound smoked sausage, cut into 1/2-inch slices
- 1 cup cubed fully cooked ham
- 1 cup packed brown sugar
- 2 tablespoons prepared mustard
- 2 tablespoons vinegar
- 1 bottle (32 ounces) ketchup
- 1 can (16 ounces) kidney beans, undrained
- 1 can (16 ounces) great northern beans, undrained
- 1 can (15 ounces) pinto beans, undrained
- 1 can (16 ounces) butter beans, undrained
- In a large skillet or Dutch oven, cook ground beef and onion until the beef is browned and the onion is tender; drain. Add sausage and ham.
- Combine the brown sugar, mustard, vinegar and ketchup; stir into beef mixture. Add all beans and mix well. Simmer, uncovered, stirring occasionally, for 2 to 2-1/2 hours or until sauce has thickened. Yield: 16-20 servings.
Originally published as Okie Beans in Country Ground Beef 1993, p74
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