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Teena's Cowboy Beans

This dish is excellent anytime of the year but I tend to make them often in the summer for large gatherings. I featured this recipe on Fox 9 Good Day serving them with my Rhubarb Ribs and the Red, White & Blueberry Triffle for the 4th of July. Find this recipe & more on Sweet Tee's Kitchen (Recipe Group on Facebook).



The best beans I've had in years. Thank you! –Joe Williams

I've been using this recipe recipe for years and it works well with ground Buffalo, Elk, or Venison as well. I think I've crafted this recipe perfectly due to just the right amount of tangy sweetness.


Teena's Cowboy Beans


Ingredients


  • 4 pound cooked ground hamburger 85/15

  • 1 lb bacon or ends & pieces, loosely chopped

  • 1 (15 ounce) can kidney beans, drained

  • 1 (15 ounce) can butter beans, drained

  • 1 (15 ounce) can pinto beans

  • 1 (15 ounce) can garbaonzo or black bean beans, drained

  • 1 (15 ounce can) great northern beans

  • 1 (15 ounce can) navy beans

  • 2 (28 ounce) can pork and beans, drained

  • 1 large onion, chopped

  • 1 Tablespoon minced garlic

  • 3 cup dark brown sugar + to taste

  • 2/3 cup ketchup

  • 1/2 cup vinegar

  • 1/2 cup dijon

  • 1 Tbsp Kosher Salt

  • 1 Tbsp Pepper

  • Optional: diced green pepper

Directions


  • Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.

  • Brown hamburger with the salt and pepper until done. Combine the browned hamburger with bacon & onions in an electric toaster or large crock pot.

  • Whisk together the brown sugar, ketchup and dijon then pour mixture over the hamburger.

  • Make this in a large crockpot by adding all the ingredients together and cook on high for 1 hours, then turning to low until ready to eat.

  • The electric roaster heats a little faster, so once all ingredients are combined, turn heat to 250-300 and warm to a bubble for 1/2 hour or so just to ensure all ingredients are hot and everything is thoroughly cooked.

  • Cool and reheat the next day or serve right away.




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