Chuck Wagon Beans

• 1 lb. bacon slices
• 3 lb. ground beef
• 3 c. finely chopped onion
• 1 c. finely chopped celery
• 2 beef bouillon cubes
• 2/3 c. boiling water
• 1 1/2 cloves garlic, minced
• 1 1/2 c. catsup
• 3 Tbsp. Dijon mustard
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (29 oz.) can molasses style baked red kidney beans
• 1 (29 oz.) can molasses style baked small beans

1. Heat oven to 375u0b0.
2. In Dutch oven or large pan, fry bacon until crisp; drain fat and set aside.
3. In same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender.
4. Dissolve bouillon cubes in boiling water.
5. Stir bouillon and remaining ingredients into meat mixture and bacon pieces. (Save about half of bacon to crumble on top of mixture.)
6. Cover; bake 1 hour and 15 minutes or until hot and bubbly.
7. Serve with hot corn bread or biscuits.
8. Makes 12 servings of 1 cup each.

bacon slices, ground beef, onion, celery, boiling water, garlic, catsup, mustard, salt, pepper, molasses, molasses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688149 (may not work)