Marie: This recipe is one my grandmother used to serve her nine kids. They were on a strict budget, so this dish was great for stretching the meat. I like to serve it at Thanksgiving and on special occasions. The flavor is delicious, and it can stand alone as a meal as long as you add a simple vegetable or fruit.
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| Recipes |
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| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Makes: 9×13 pan |
1 |
2 |
3 |
4 |
5 |
6 |
| Ingredients | ||||||
| Lean ground beef |
1/2 lb. |
1 lb. |
1-1/2 lbs. |
2 lbs. |
2-1/2 lbs. |
3 lbs. |
| Chopped bacon |
1/2 lb. |
1 lb. |
1-1/2 lbs. |
2 lbs. |
2-1/2 lbs. |
3 lbs. |
| Chopped onion |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Pork-n-beans, undrained |
40 oz. |
80 oz. |
120 oz. |
160 oz. |
200 oz. |
240 oz. |
| Pinto beans, drained |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Lima beans. drained |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Ketchup |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Brown sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Prepared mustard |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Vinegar |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
In a large skillet, brown the ground beef, bacon and onion together. Drain if necessary. Meanwhile, in a large bowl, mix together the Pork-n-beans, pinto beans, lima beans, ketchup, brown sugar, mustard and vinegar. Add the cooked meat and onions, and stir to mix well. Set aside to cool.
Freezing Directions:
Put cooled mixture in a one-gallon freezer bag. Seal, label and freeze.
Serving Directions:
Thaw. Pour contents in a 9”x13” baking dish. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for another 15 minutes.
Marie’s Comments:
Due to the presence of bacon, I recommend you keep this for no longer than 1-2 months in the freezer. The flavor of the bacon gets stronger the longer it’s frozen. Or omit the bacon, and it keeps for up to six months quite well.
Nutritional Info:
Per Serving: 540 Calories; 21g Fat (34.7% calories from fat); 27g Protein; 63g Carbohydrate; 13g Dietary Fiber; 54mg Cholesterol; 1838mg Sodium.
Exchanges: 3 Grain (Starch); 2-1/2 Lean Meat; 1/2 Vegetable; 2-1/2 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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