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Sunshine Bean Casserole
| Ingredients | |||
| 2 | cup | red beans, canned, drained | |
| 2 | cup | lima beans, canned, drained | |
| 2 | cup | garbanzo beans, canned, drained | |
| 1 | pound | beef, ground | |
| 1 | each | onion, chopped fine | |
| 1 | each | garlic, clove, minced | |
| 1/4 | cup | brown sugar | |
| 2 | tablespoon | mustard, prepared | |
| 1/2 | cup | ketchup | |
| 1 | teaspoon | cumin powder, optional | |
| 1/4 | cup | wine, red | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| Put drained beans into a 2 1/2-quart casserole; mix lightly and set aside. In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients (except beans). Add skillet mixture to beans in casserole; mix together. Cover and bake for about an hour at 325 degrees or simmer the mixture in a crockpot for 3 to 4 hours. NOTES: An easy bean casserole. The recipe calls for red beans, lima beans and garbanzos, but any combination of cooked or canned beans can be used. Pick your own favorites. Serves 6 to 8. | |||
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