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

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.

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

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

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Melt In Your Mouth Monday

Ultimate Beans & Rice Party