Cowboy Baked Beans
All our friends love this dish...it tastes so good with ground beef and a blend of different beans. Brown sugar and mustard are a nice accent to the tomato paste.
6 to 8 servings
1 1/2 pounds ground beef
1 large onion, chopped
1 (16 ounce) can chili beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15.25 ounce) can lima beans
1 (14.5 ounce) can cut wax beans, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup packed brown sugar
2 celery ribs, sliced
2 teaspoons ground mustard
Preheat oven to 350°F (177°C). In an ovenproof Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil.
Bake, uncovered, for 1 1/2 hours or until heated through, stirring occasionally.
These beans can also be heated in a slow cooker on LOW for 5 to 6 hours. Cook and drain the beef and onion as directed before adding to the slow cooker with the remaining ingredients.
1 serving (1 each) equals 457 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 964 mg sodium, 70 g carbohydrate, 12 g fiber, 28 g protein.