Patio Beans

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.