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!
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
{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!!!!
Serve with Corn Bread:
Nana’s Perfect Cornbread
- 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 Club} 
We LOVED the flavors together!
Dig in!
~T
4 little Fergusons 