Beef and Beans

	1 2 ½ size can pork ’n beans (31 ounces)
	1 pound ground beef
	½ teaspoon salt
	2 teaspoon mustard
	3 tablespoons Worcestershire sauce
	dash of hot pepper sauce
	¼ cup brown sugar
	¼ cup white sugar
	1 onion, chopped
	1 green pepper, chopped

Brown meat and remaining ingredients in 2 tablespoons bacon drippings and put in a baking dish. Cover and bake at 325° F for 1 ½ hours.

Given to me by my mother, Shirley Boyd Schuerman.

	½ pound ground beef
	½ cup bacon, chopped
	½ cup onion, chopped
	½ cup white sugar
	½ cup brown sugar
	½ teaspoon salt
	½ teaspoon pepper
	¼ cup BBQ sauce
	2 tablespoons maple syrup
	dash of chili powder
	1 28-ounce can pork ’n beans
	1 16-ounce can kidney beans, drained
	1 16-ounce can lima beans, drained

Sauté ground beef, bacon, and onion until brown. Combine with all other ingredients, including drippings in pan, pour into baking dish and bake at 350° F for 30 minutes. This is the type of dish that tastes better the next day, so it works well to make them a day ahead.

This is a great side dish for any number of meals, such as BBQ, hamburgers, fried fish, or baked ham.

Any time I have made these beans to take to a large gathering, they have always been a big hit, especially with the men. I guess there’s something that they like about having an all-in-one dish of meat and beans. Men, these are the beans I prepared for the Cookout/Fellowship at Kenny Graham’s house, and many of you wanted the recipe. Well, here it is!