Great side dish for picnics or potlucks, especially of you haven't been grocery shopping in a while and don't have ingredients for a salad. Everything in these beans should be pantry staples. These are different than other baked beans, and by different I mean better :)
Patio Beans
Source: Janet Rose
2 (15 oz each) cans red or kidney beans (do not drain)
1 can tomato soup
1 T dry mustard
1/2 c brown sugar
1 lb ground beef
1 T dry onion
4 strips bacon, cooked and diced
Fry and crumble ground beef. Add remaining ingredients. Cook in crock pot for 4 hours or in oven at 350 for at least 2 hours.
Lately I've altered the recipe a little so that it fits perfectly in my 2.5 quart corningware dish.
Patio Beans Variation
Source: Amy Pugsley
3 cans beans
1 can tomato soup
1 can tomato sauce
1 1/2 T dry mustard
3/4 c brown sugar
1 lb ground beef
1 1/2 T dry onion
4 strips bacon, cooked and diced
Same cooking instructions as above. Fits perfectly in a 2.5 quart baking dish!
The recipe says two hours in the oven, but I always cook them longer than that. I like getting the beans as cooked as possible to help with the gas issue (TMI???). I also have made them without the bacon several times. It's a sad thing to cut out, but I don't always have bacon on hand. The bacon definitely makes the beans better, but the beans are still delicious without the bacon.
