Sunshine bean casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Red beans (canned), drained |
| 2 | cups | Lima beans (canned), drained |
| 2 | cups | Garbanzo beans (canned), drained |
| 1 | pounds | Beef, ground |
| 1 | large | Onion, chopped fine |
| 1 | Garlic clove, minced | |
| ¼ | cup | Brown sugar |
| 2 | tablespoons | Mustard, prepared (or less) |
| ½ | cup | Ketchup |
| 1 | teaspoon | Cumin powder (optional) |
| ¼ | cup | Red wine |
| Salt and pepper to taste | ||
Directions
Put drained beans into a 2½-quart casserole; mix lightly and set aside.
In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients (except beans). Add skillet mixture to beans in casserole; mix together. Cover and bake for about an hour at 325 degrees F. or simmer the mixture in a crockpot for 3 to 4 hours.
NOTES:
* An easy bean casserole -- This recipe comes from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. The recipe calls for red beans, lima beans and garbanzos, but any combination of cooked or canned beans can be used. Pick your own favorites. Yield: Serves 6 to 8.
: Difficulty: Easy.
: Time: 75 minutes if baked; 3 to 4 hours in a crockpot.
: Precision: No need to measure.
: Jeff Lichtman
: Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust