BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Grandma Vera’s Beans

(Serves 10-12)

Ingredients:

1 pound Lean Ground Beef
1/4 pound Bacon, Diced
1 Onion, Diced
1 Green Pepper, Diced
1/4 pound Pre-Cooked Ham, Cubed
1 12-oz. jar Chili Sauce
3/4 cup Brown Sugar
3/4 cup Catsup
1/2 cup Dijon Mustard
2 31-oz. cans Pork and Beans, Drained

Directions:

1. Place dutch oven over 14-16 briquettes. When hot, add and brown beef and bacon.
2. Add onion and pepper. Cook until clear.
3. Mix in ham, chili sauce, brown sugar, catsup and mustard.
4. Cook 10-15 minutes.
5. Drain pork and beans; stir into above mixture.
6. Reduce briquettes to 12 bottom and simmer 45 to 60 minutes. If necessary, crack lid slightly to allow moisture to escape. Beans should be slightly thick.

Time Saver:

Prepare main mixture one day ahead and refrigerate over night. Add beans and blend flavors for a great second day dish.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee