What’s not to love about a hearty, nutritious, and flavorful dish like Salad Luncheon Beans? I personally love this recipe for its simplicity and the rich flavors it delivers. Originating from the classic American cuisine, this dish has been a favorite at family gatherings, potlucks, and picnics. The blend of different beans along with ground beef provides a protein-packed meal that is incredibly satisfying. The addition of sweet and tangy ingredients like catsup, mustard, and brown sugar adds a unique flavor profile that is simply irresistible. Beyond its taste, what I find most appealing about this recipe is its versatility. It can be served as a main dish, a side dish or even as a salad. It’s a dish that fits perfectly in any meal plan! Last but not least, cooking this recipe is a breeze. It’s all about mixing the ingredients together and letting the oven do the rest. This makes it a perfect choice for busy days when you still want to serve a wholesome homemade meal. So, get ready, gather your ingredients and let’s dive into the world of Salad Luncheon Beans!
Ingredients
- 1/2 to 1 lb. ground beef
- 1 medium onion, chopped
- 1 large (28 oz.) can Bush’s beans
- 1 (15 1/2 oz.) can butter beans
- 1 (15 oz.) can red kidney beans
- 1 (16 oz.) can pork and beans
- 1/2 c. catsup
- 1 Tbsp. mustard
- 1/4 c. brown sugar
- 1 Tbsp. Worcestershire sauce
Baking Instructions
- Do not drain any beans; mix together.
- Brown beef and onion; drain.
- In a 2-quart baking dish, mix together with all beans and beef, catsup, mustard, brown sugar and Worcestershire sauce.
- Bake on low heat for 5 to 6 hours.
Calorie: 250
Total cooking time: 6 hours
Difficulty level: Easy
The Great Bean Jamboree
Alright, folks, gather round. Today, we’re diving into the hearty, beany world of Salad Luncheon Beans. Now, before you ask, no, it’s not a salad. It’s a bean bonanza with a misleadingly healthy name. Let’s get into it.
Ground Beef and Onion: The Dynamic Duo
Our journey begins with our versatile superstar, the ground beef, and its trusty sidekick, the onion. If there ever was a Batman and Robin of the culinary world, it would be these two. A quick sauté sends them into a sizzling dance, filling the kitchen with an aroma that’s sure to summon any household member within a 50-foot radius.
Bean Fiesta
Next up, we’ve got the beans. And not just any beans. Oh no, we’ve got Bush’s beans. We’ve got butter beans. We’ve got red kidney beans. We’ve got pork and beans. It’s like the Avengers of the bean world, uniting for a common delicious cause. The key here is to not drain them. I know, I know, it’s against all your instincts, but trust me on this one. It’s like inviting friends over and not offering them a drink. You just don’t do it.
The Saucy Shenanigans
Now, for the top-secret, special sauce mix. We’ve got catsup, mustard, brown sugar, and Worcestershire sauce. If you can pronounce Worcestershire correctly on the first try, you’re a better person than me.
This sauce mix is a bit like a group project in school. Catsup and mustard are the ones doing all the work while brown sugar is sweet-talking the teacher and Worcestershire is just there for moral support. But together, they create a concoction that’s sweet, tangy, and chock full of flavor.
Assembling the Bean Brigade
Now comes the fun part. In a 2-quart baking dish, we’re going to bring our characters together for this epic saga. Mix in the beans, saucy shenanigans, and the ground beef with onion.
It’s like organizing a party where half the guests are beans. Sounds like my kind of party!
The Long, Slow Bake
Finally, we’re ready to bake this beany masterpiece. Low heat, 5 to 6 hours. Yes, it’s a long time. But good things come to those who wait. Besides, you can use this time to contemplate why you decided to make a dish with four different kinds of beans.
The Verdict
After a long and slow bake, the Salad Luncheon Beans are ready. A spoonful of this dish will make you forget all about the confusing name and the long wait. It’s hearty, it’s flavorful, and it’s downright comforting.
And if anyone asks, just tell them it’s a salad. They’ll be none the wiser!
That’s all for today’s bean-filled extravaganza, folks. Remember, in the world of cooking, the only rule is to have fun. And maybe to not touch a hot stove. That’s pretty important too. Until next time!
