Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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.