2 c Red beans (canned),
-drained
2 c Lima beans (canned),
-drained
2 c Garbanzo beans
-(canned), drained
1 lb Beef, ground
1 lg Onion, chopped fine
1 Garlic clove, minced
1/4 c Brown sugar
2 T Mustard, prepared
-(or less)
1/2 c Ketchup
1 t Cumin powder (optional)
1/4 c Red wine
Salt and pepper
-to taste
Put drained beans into a 2 1/2-quart casserole; mix lightly and set aside.
In large skillet cook ground beef, onions and garlic until meat is lightly
browned; stir in remaining ingredients (except beans). Add skillet mixture
to beans in casserole; mix together. Cover and bake for about an hour at
325 degrees F. or simmer the mixture in a crockpot for 3 to 4 hours.
NOTES:
* An easy bean casserole -- This recipe comes from "A Primer on Bean
Cookery" by the California Dry Bean Advisory Board. The recipe calls for
red beans, lima beans and garbanzos, but any combination of cooked or
canned beans can be used. Pick your own favorites. Yield: Serves 6 to 8.
: Difficulty: Easy.
: Time: 75 minutes if baked; 3 to 4 hours in a crockpot.
: Precision: No need to measure.
: Jeff Lichtman
: Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff
