Oven-baked beef and beans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef stew meat |
| 1 | cup | Navy beans |
| 6 | cups | Water |
| 2 | tablespoons | Flour |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | Bay leaves | |
| 2 | tablespoons | Bacon grease |
| 8 | ounces | Tomato sauce |
| 2 | Onions | |
| 1 | tablespoon | Yellow mustard |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Basil |
| 1 | Garlic clove -- minced | |
Directions
1. Sort and rinse beans. Bring beans and the 6 cups water to a boil.
Simmer 2 minutes. Cover and remove from heat. Let stand at least 1 hour.
2. Trim all fat from beef and cut into 1-inch cubes.
3. Combine flour, salt and pepper in a plastic bag; put in the beef cubes and shake to coat beef. Brown the beef in the bacon drippings; drain off the fat.
4. Drain the beans, reserving 2 cups liquid. Combine beans, beef, reserved liquid and remaining ingredients.
5. Cover tightly and bake in 325-degree oven for 2-½ hours or until meat and beans are done.
Recipe By : Jo Anne Merrill