Contributed by Ann Freitas and Shelba Kruse
As the fourth of five girls, I was heavily influenced by my older sisters--especially my next older sister, Ann. She is eight years older than me, but I remember vividly many experiences we had together in those early years. We were close even as we grew older, and I looked up to her as being graceful and composed, very pretty, and a great cook. I was very sad when, at the age of 59, Ann went home to Father in Heaven after struggling with lung and brain cancer for more than two years. I miss her still, but I honor her as often as I can by preparing and serving this wonderful recipe, especially at family reunions. It makes us feel like she is with us still.
Ingredients:
1 lb ground beef, cooked and drained
1 lb cooked bacon, torn into pieces
1 medium onion, chopped and sautéed until soft
½ cup catsup
½ cup barbeque sauce
¼ cup molasses
¼ cup prepared mustard
¼ cup Worcestershire sauce
1 tablespoon Italian herbs
2 cans each pinto, white, pork and beans, western style, cannellini or other beans, (equaling 6 cans of beans total)
Salt and pepper to taste
Directions:
- Cook beef and bacon and set aside, saving a little grease to cook onion in
- Cook onion, and drain any remaining grease
- Heat oven to 350 degrees
- In a large (pan sprayed) casserole, place beans (drain liquid from cans before dumping beans in casserole) and mix around
- Add spices, salt and pepper, then mix in wet ingredients and meats
- Gently stir to mix all ingredients together.
- Bake in over 40 to 50 minutes until very hot
- Serve hot or cool with beef, ham or pork
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