Yield: 6 Servings
|½ pounds||Beans, Great Northern; dried|
|1 \N||Ham hock|
|2 mediums||Onions; chopped|
|1 tablespoon||Butter (or marg.); melted|
|1 pounds||Ground beef|
|28 ounces||Tomatoes, pear shaped; lg cn|
|2 tablespoons||Sugar, brown|
|1 tablespoon||Mustard, dry|
|1 tablespoon||Mustard seeds|
|1 tablespoon||Chili powder|
|1 teaspoon||Worcestershire sauce|
|\N \N||Salt; to taste|
|\N \N||Pepper; to taste|
Sort and wash beans; place in a heavy saucepan or Dutch oven. Cover with water, and bring to a boil; boil 2 minutes. Remove from heat, and soak 1 hour.
Add ham hock; cover and cook gently about 1 hour or until tender, adding more water if necessary. Saute onion in butter; add to beans. Brown ground beef, stirring to crumble; add remaining ingredients, and simmer 10 minutes. Add to beans.
Spoon bean mixture into a 2-½ quart casserole. Bake at 400 degrees for 30 minutes or until thickened.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.