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Chuck Wagon Beans
Recipe Author is Unknown
Covered wagon kitchens, complete with pantries
and tailgates, once brought meals to cowboys driving cattle north from the Texas
range to the new Kansas railroads. Menu: Coffee, steaks, stews and beans,
½ pound bacon slice
3 pounds ground beef
3 cups onion, chopped
1 cup celery, finely chopped
2 bouillon cube, beef
⅔ cup boiling water
1½ cloves garlic, minced
1½ cups catsup
3 tablespoons prepared mustard
1½ teaspoons salt
½ teaspoon pepper
2 baked beans, cans 29 oz. each molasses-style
Heat oven to
Dutch oven or large roasting pan, fry bacon until crisp.
Drain fat from pan.
In same pan, cook and stir ground beef, onion and celery until meat is
brown and onion is tender.
Dissolve bouillon cubes in boiling
Stir bouillon and remaining ingredients into meat mixture.
Bake 1 hour 15 minutes or until hot and bubbly.
Sprinkle bacon over beans.