Tuesday, June 18, 2013

Grandma Vera's Baked Beans.

Grandma Vera's Baked Beans
Paul Quinn

Brown in hot oven:
2 pounds lean ground beef
1 pound diced bacon

Add, cook until clear:
2 large onions, diced
2 green peppers, diced

Stir in and simmer for 10-15 minutes
1 pound cubed ham, pre-cooked
3 12-ounce jars of Homemade Chili Suace
1 1/2 cups brown sugar (I leave this out and think they are still good)
1 1/2 cups catsup
3/4 cups Dijon Mustard

Drain and add to mixture:
3 53-ounce cans port and beans

Reduce briquets and simmer with top and bottom hear for one hour.  Crack lid slightly, allowing moisture to escape.  Beans should be slightly thick.

Refrigerate overnight - blended flavors make this a great second-day dish.