By Linda Cicero
Knight Ridder Newspapers
(KRT)
Q: I've misplaced a favorite recipe from your column that has been a staple for our tailgate parties for at least 10 years, a hearty and feed-a-crowd bean recipe. -Mary Downing, Homestead, Fla.
A: It wasn't hard to find the recipe for truckers' beans; it has been one of my potluck standards since my late uncle, Fred Berger, shared it with me in the 1980s. Some cans of beans now are slightly smaller than those specified, but that's OK.
Truckers' Beans
1 pound ground beef
1 envelope dry onion soup mix
32 ounces canned pork and beans
16 ounces butter or lima beans, drained
16 ounces kidney beans
1 tablespoon brown sugar
1 teaspoon dry mustard
1 (8-ounce) can tomato sauce
1 pound kielbasa, sliced in bite-size rounds
Heat oven to 350 degrees.
Place ground beef and about 1 cup water in a skillet; bring to a boil. Cook, breaking up clumps, until meat is no longer pink. Do not drain. Pour into Dutch oven or large casserole. Stir in all the remaining ingredients. Bake about 1-½ hours, until the top is nicely browned and the mixture no longer soupy. Makes 15 servings.
Per serving: 303 calories (49 percent from fat), 16.6 g fat (6 g saturated, 7.1 g monounsaturated), 43.1 cholesterol, 15.9 g protein, 22.4 g carbohydrates, 5.6 g fiber, 977 mg sodium.
© 2003, The Miami Herald.
Distributed by Knight Ridder/Tribune Information Services.
