LaDonna Daley’s Block Party Beans

Ingredients

• 2 pounds ground beef
• 2 cups chopped onion
• 1 cup chopped celery
• 1 can (10-3/4 ounces) cream of tomato soup, undiluted
• 1 can (6 ounces) tomato paste
• 1/2 cup ketchup
• 1 can (16 ounces) green beans, drained
• 1 can (17 ounces) lima beans, drained
• 1 can (15-1/2 ounces) wax beans, drained
• 1 can (15 to 16 ounces) chili beans, undrained
• 1 can (16 ounces) pork and beans, undrained
• 1/2 cup packed brown sugar
• 2 tablespoons prepared mustard

Steps

1. In a large Dutch oven, brown beef over medium-high heat. Drain fat.
2. Add onion and celery; cook until tender.
3. Stir in soup, tomato paste and ketchup; simmer 15-20 minutes.
4. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well.
5. Bake, uncovered, at 350° for 1 hour.

Notes

Yield: about 25 servings.

LaDonna makes up the full recipe and freezes portions before baking.

From a printed recipe (‘Dish to Pass’ column (Ninth of a series) – newspaper/magazine insert, photo by Mike Huibregtse) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.