"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Polish Baked Beans Recipe

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This recipe for Polish Baked Beans, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Roche
Added: Saturday, June 13, 2009


1 lb. ground beef
1 c. chopped onion
1/2 lb. thick cut bacon, cut into small dice
1 tsp. dry mustard
1/2 tsp. salt
3/4 c. packed brown sugar
1 (28 oz.) can red kidney beans, rinsed and drained
1 (28 oz.) can pork and beans
1 (15.5 oz.) can Goyaİ butter beans
1 tbsp. molasses
1 c. ketchup

Cook bacon until crisp. Drain bacon pieces and set aside in a bowl. Brown onion in bacon fat until tender and add to the bacon. Cook ground beef, breaking up into chunks. Drain and add to bacon, onion and mix, then set aside. In another bowl, mix dry mustard, salt, brown sugar, molasses and ketchup. Mix well. In a crock pot/slow cooker all the ingredients - stir to combine, and cook on low for 3 hours. Great any time of year!




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