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MY MOM

BARBECUE BEAN CASSEROLE

1/2 pound sliced bacon -- diced
1/2 pound ground beef
1 cup chopped onion
1 can pork and beans (28 oz)
1 can lima beans (17 oz) -- rinsed and drained
1 can kidney beans (15 to 16 oz) -- rinsed and drained
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder

In a large skillet, cook bacon, beef and onion until meat is browned and
onion is tender; drain. Transfer to a greased 2-1/2-qt. baking dish; add all
of the beans and mix well. In a small bowl, combine the remaining
ingredients; stir into beef and bean mixture. Cover and bake at 350 degrees
F. for 45 minutes. Uncover; bake 15 minutes longer

BEEF & BEANS SOUTH OF THE BORDER

1 (16 ounce) package dried small
white beans or 1-1/4 cups dried
small white beans and 1- 1/4 cups
dried small red beans, rinsed, drained,
and picked over
4 cups very hot water
1 (28-ounce) can diced peeled tomatoes
1 (7 ounce) can diced green chiles
4 garlic cloves, crushed through a press
2 tablespoons ground cumin
2 tablespoons chile powder
4 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 to 2 pounds boneless beef
top sirloin steak or boneless beef
top round steak, trimmed of fat and cut into 1/2-inch cubes Makes 8 to 10 servings
Preparation,
In a 5- or 6-quart electric slow cooker, mix together the beans, hot water, tomatoes with their liquid, green chiles, garlic, cumin, chili powder, oregano, coriander, salt, black pepper, cayenne, and beef.Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and cook, covered, 8 hour longer, or until the beans and beef are tender. Season with additional salt and pepper to taste..
(I would soak the beans over night and cook over the fire for a few hours)
This versatile mixture is excellent fare for serving a casual crowd. It makes a good filling for burritos, tacos, enchiladas, and tostadas, and is especially convenient for last-minute suppers because it freezes well, too. I like to roll it up in warm flour tortillas with shredded Cheddar cheese, chopped scallions, salsa, sour cream, and guacamole.