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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Benedictine Beans Recipe

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This recipe for Benedictine Beans is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 lbs. ground beef, browned and drained
1 lb. bacon, cut small and browned not drained
1 lb. can pinto beans
1 lb. can kidney beans
2 lb. can pork and beans
2 lb. can butter beans
2 lb. can Great Northern beans
1/2 c. catsup
2 tbsp. mustard
2 large onions, diced
3/4 c. brown sugar
1/4 c. white sugar
1/2 c. dark Karo syrup
1/2 c. molasses
2 tbsp. wine vinegar
Directions:
Directions:
Mix together and bake in large roasting pan or 2 small casseroles at 325º for 1 hour. This can also be cut in half and made ahead of time. NOTE: May use any combination of beans, but should total 8 pounds.

 

 

 

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