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Preheat oven to 350 degrees.
In a large skillet or 8 quart pot, saute the bacon and onion until onion is transparent, then add hamburger. Brown lightly. Drain excess fat. Add beans and stir with a wooden spoon. Set aside. In a bowl, combine the ketchup, mustard, vinegar, and the sugars. Fold these with a wire whisk until the mixture is smooth. Add to the meat and beans. Pour into an ovenproof casserole, and bake for 45 minutes. Delicious served with Boston brown bread, warm from the oven, and a crock of herb butter.
This dish can be cooked in a crock pot, first on high until the mixture bubbles, then on low all day long. Add water as needed to insure the bean gravy remains moist and rich, and the beans are always covered.
These will last 3-4 days in a refrigerator. They freeze well in air-tight containers or bags.
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