Tuesday, September 10, 2013

Patti's Beef and Green Calico Beans Fall Casserole

2 lbs very lean ground beef, fry and drained running hot water over the beef
thru a colander, set aside.  A combination of ground lean turkey and ground lean beef
may be used as a replacement.

1 lb. bacon chopped and fried.  Drain well on paper towels.

1 large onion chopped
4  16 oz cans drained green beans rinsed
3 16oz cans drained yellow beans rinsed
1 64 oz can of baked beans (do not drain)
2  16oz cans drained Northern beans rinsed
2 16oz cans hot chili beans do not drain
2 16oz cans drained kidney beans rinsed
2 16oz cans drained butter beans rinsed

Sauce ingredients:
1 16oz can diced tomatoes do not drain
1 1/2 cup catsup
4 T. brown sugar
2 Tab. dry mustard
5 teas. apple cider vinegar
2 teas. sea salt

2 very large sweet green peppers chopped large


Spray a large crockpot with non-stick spray.  Combine beef, bacon, and sauce ingredients in very
large bowl.  Add all the beans and stir lightly.  Pour into very large crock pot.  Heat on high 2 hrs till
bubbly, adding the chopped green peppers the last 45 minutes.  Cook till bubbly.  Pour into
individual bowls and serve with tortilla chips.  Pairs well with a salad on the side.

I rinse the beans to remove extra salt and try to buy low sodium beans.  Use any combination of
different types of beans.  I adjust the sweetness as needed.  2 seeded chopped jalapenas could
be added for a sweet/hot flavor along with using the hot chili beans.  The green and yellow beans seem a little
different but are an excellent choice, low calorie added to the mix of beans.  Very hearty dish for a cool
nite...can be served as a chili with cheese, lettuce, and lite sour cream topping.

No comments:

Post a Comment