Settler’s Beans

Calling all Cow Pokes!  If a big cast iron pot full of beans makes your heart flutter, then you will LOVE these Settler’s Beans.
However, if a big pot of beans makes your hubby’s behind um, “flutter”? Then you may not want to thank me after all.  

Just sayin’.

  This recipe is adapted from my sweet blogging friend, Emily, over at One Lovely Life.  Making this pot of beans had me feeling like a real live Line Cook for the Chuck Wagon, back in the Wild, Wild West days.

Howdy, Partner!  

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Doesn’t Dale make a cute cowpoke?  Thank goodness this is just a costume!  

{This costume was for 2011’s Fall Festival and yes, that is really a hub cap, but it made a darn good belt buckle! SO funny!}

  Oh man, it smelled so good in my kitchen, and I was super excited to use my Cast Iron Dutch Oven!  {No worries if you don’t own one, there are ways around it.}

  Ring that dinner bell, because your family is going to come running, once they get a whiff of this supper!

Settler’s Beans

Adapted from One Lovely Life

Settler's Beans txt

{click title to print}

Ingredients

  • 1 pound Ground Beef, Venison Or Turkey
  • 1 pound Bacon, Cut Into Small Pieces
  • 1 whole Large Onion, Diced
  • 1 can (14.5 Oz) Butter Beans
  • 1 can (14.5 Oz) Kidney Beans
  • 1 can (15.5 Oz) Chili Beans In Sauce
  • 2 cans (11 Oz Each) Pork And Beans
  • ⅔ cups Brown Sugar
  • ½ cups Ketchup
  • 4 Tablespoons Molasses
  • 1 Tablespoon Dry Mustard Powder
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Black Pepper And Salt

Preparation Instructions

In a Cast Iron Dutch oven or other oven-proof pot, brown bacon until starting to crisp a bit, then add in ground meat and onions.
Drain any fat from the pan. Stir in butter beans, kidney beans, chili beans with sauce, and pork and beans.
In a small bowl, whisk together brown sugar, ketchup, molasses, mustard powder, black pepper and Worcestershire sauce. Add into the bean mixture, stirring well. Cover with Dutch Oven lid, and bake at 350* for 1 hour.

Other cooking methods:
If you like to camp, you can bake it in a Dutch oven over hot coals for a couple of hours.
If you don’t have an oven-proof pot, you can pour it into a 9×13 casserole dish and bake covered with foil for 1 hour at 350*.

  COOOOME AND GET ITTTTTTTTTTTTTTTTT!!!!

Settler's Beans

Serve with Corn Bread:

Nana’s Perfect Cornbread

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  • 1 cup flour (we used whole white wheat)
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil
  • 1 cup yellow cornmeal
  • 1/3 cup sugar
  • 1 T. baking powder
  • 1 t. salt

Preheat oven to 425*.  Mix dry ingredients well.  Stir in corn meal.  Beat eggs, then add eggs, milk and oil to dry ingredients.  Beat just until smooth.  Pour into 9×9 baking dish or deep dish baking stone. Bake for 15-20 minutes.
We grew up putting butter, honey or syrup on our cornbread.

Or, if you are itchin’ for a change from the usual grub, try it with:

 Cheesy Jalapeno Ranch Cheddar Bread

{from Kim at Sunflower Supper ClubCheesy Ranch Jalapeno Cheddar Bread txt

We LOVED the flavors together!

Dig in!

~T

Settler's Beans txt

Taco Cornbread Pizza

  Oh man, did we ever love this dinner!  I think you will too, as it comes together easily and tastes great! 

Pizza goes South of the Border in this……

Taco Cornbread Pizza

Taco Cornbread Pizza (2)

Ingredients

  • 8-½ ounces, weight Corn Muffin Mix (I did a batch of Nana’s Perfect Cornbread instead, and made 2 cornbread crusts)
  • 1 pound Ground Beef
  • 1 package Taco Seasoning, 1 Ounce Packet
  • 2 cups Mexican Cheese
  • 1 jar Taco Bell Taco Sauce (I Used Medium), 8 Ounce Bottle
  • 2 cups Lettuce Shreds
  • 1 cup Grape Tomatoes
  • Sour Cream, Optional Garnish
  • Green Goddess Salad Dressing, Optional For Drizzling On Top.

Preparation Instructions

1. Prepare corn muffin mix as directed on package. Spread batter into greased 12 inch pizza pan (I used my Pampered Chef circle baker). Bake at 400F for 10 minutes or until lightly browned.

2. Brown meat, drain, add taco seasoning. Cook until no longer pink. Drain. Pour Taco Sauce over crust, until it covers nice and thick like pizza sauce would on a pizza. Top with meat mixture, sprinkle 1 cup of the cheese.

3. Bake 4 to 5 more minutes until cheese is melted.

4. Serve with lettuce and tomatoes on top of each piece.

Taco Cornbread Pizza (1)

5. Garnish with Sour Cream or Green Goddess Salad Dressing drizzled over top.

Taco Cornbread Pizza (3)

 

 

YUMMMMMMM!

~T

Tex Mex Brats & Beans and Nana’s Perfect Cornbread

This is post 2 for today, be sure to check out “Keeping It Local” for gift giving ideas in post 1.

 

I don’t remember when or how we came across this recipe years and years ago, but I can tell you one thing….you are going to LOVE this!

  Sweet BBQ meets smoky brats with a variety of colorful beans, all this topped with a bloop of sour cream and fresh snipped cilantro…A-MAAAAAZING!

  Tex Mex Brats & Beans

{click for easy printable}

  • 2 cans (15 Oz. Can) Northern Beans
  • 2 can (15 Oz. Can) Kidney Beans
  • 2 cans (15 Oz. Can) Black Beans
  • 10 whole Johnsonville Brats
  • 8 ounces, fluid Tomato Sauce
  • 1 cup Your Favorite BBQ Sauce
  • 1 can (4 Oz. Can) Chopped Green Chilies
  • 1 cup Salsa, You Decide The Heat Level
  • ¼ cups Brown Sugar

Drain and rinse beans. Slice brats diagonally in 1-inch pieces. Combine remaining ingredients in your slow cooker. Cook on low for 4 hours.

Just before serving, sprinkle with some cilantro, cheese and sour cream. 

You are gonna LOVE this!

Tastes great with Corn bread, and I just so happen to have a favorite Corn Bread Recipe to share with you, straight from my Momma’s kitchen!

Nana’s Perfect Cornbread

060

  • 1 cup flour (we used whole white wheat)
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil
  • 1 cup yellow cornmeal
  • 1/3 cup sugar
  • 1 T. baking powder
  • 1 t. salt

Preheat oven to 425*.  Mix dry ingredients well.  Stir in corn meal.  Beat eggs, then add eggs, milk and oil to dry ingredients.  Beat just until smooth.  Pour into 9×9 baking dish or deep dish baking stone. Bake for 15-20 minutes.  We grew up putting butter, honey or syrup on our cornbread.  It’d be good crumbled up in the above Brats and Beans recipe too.

~T

This post shared with:

Melt In Your Mouth Monday

Ultimate Beans & Rice Party

Kansas Cornbread Salad

Thank you for all your sweet birthday messages!  I was so blessed to log into my email at the end of the day to find 190-some birthday messages awaiting me. Made my day!  30 doesn’t feel a bit different from 29, guess I was already feeling old and tired?  :)  Like Dale always says, the number 30 doesn’t make you old, it’s the 4 young children that take care of that!!!!!

On to food, one of my favorite topics, you are going to love this one! 

This salad is so colorful and unique! Plus, it tastes amazing!

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KANSAS CORNBREAD SALAD

Ingredients

  • 8-½ ounces, weight Package Corn Muffin Mix
  • 10 slices Bacon, crisply cooked and crumbled
  • 8 ounces, weight Sour Cream
  • 1 cup Miracle Whip
  • 1 ounce, weight Packet Ranch Salad Dressing Mix
  • 3 whole Large Tomatoes, Chopped
  • 15 ounces, weight Can Pinto Beans, Drained
  • 15 ounces, weight Can Black Beans, Drained
  • 2 cans Corn, Drained (15 Ounce Cans)
  • 1 cup Chopped Red Pepper
  • ½ cups Chopped Green Onion
  • ⅓ bunches Cilantro, Snipped
  • 2 cups Shredded Colby-jack Cheese

Prepare muffin mix, according to package directions. (I do 1 pan rather than 001messy muffin tins)

When it’s done, cool and crumble. Set aside.

Cook and crumble bacon, set aside.

Combine sour cream, Miracle Whip and dressing mix, set aside.

Combine tomatoes, beans, corn, peppers, onions and snipped cilantro; set aside.

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In a 9×13 glass dish, layer half of the crumbled corn bread, half of the bean mixture, half the bacon and 1 cup of cheese.  Spread with half of the dressing mixture.  Next, spread remaining bean mixture, bacon, dressing, cheese and end with remaining Cornbread crumbles.  Cover and chill.  

Enjoy!

~T

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This post linked to:

Made It On Monday

Tasty Tuesday

Everyday Sisters

Back for Seconds