Beans Beverly

Lynnda Cloutier


This recipe is from an old community cookbook. It's perfect for chilly winter evenings.

★★★★★ 3 votes


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1 lb. or less lean ground beef
1/2 lb. bacon cut into pieces
1 cup chopped onion
1 clove garlic, peeled and minced
1/2 cup ketchup
1 tsp. dry mustard
1 can pork and beans, undrained, 28 to 31 oz
1 can red kidney beans, undrained, 15 oz
1 can lima beans, undrained, 15 oz
1 can small butter beans, undrained, 15 oz
1/2 cup firmly packed light brown sugar
2 tbsp. vinegar
1 tsp. salt or to taste
1/4 tsp. ground black pepper

How to Make Beans Beverly


  • 1In large pot or Dutch oven, sauté ground beef, bacon, onion and garlic. Add ketchup, dry mustard, pork and beans, kidney beans, lima beans, butter beans, brown sugar, vinegar, salt and pepper; mix thoroughly. Pour mixture into a large bean pot or other casserole dish.
  • 2Pour mixture into a large bean pot or other casserole dish. Bake in preheated 350 oven about 1 hour or til thickened. Note: 1 can black eyed peas or other beans, undrained, can be added to the mixture.
    Paul Groundahl, Features Writer, Albany Times Union, Albany, New York
  • 3Note: I make this in the slow cooker, with a little tweak to the recipe. I cook a full pound of bacon and don't use limas. I double the butter beans instead.

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About Beans Beverly

Course/Dish: Beef

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