· 2 cups Red beans (canned), drained
· 2 cups Lima beans (canned), drained
· 2 cups Garbanzo beans, (canned), drained
· 1 pound Beef, ground
· 1 large Onion, chopped fine
· 1 Garlic clove, minced
· 1/4 cup Brown sugar
· 2 tablespoons Mustard, prepared
· 1/2 cup Ketchup
· 1 teaspoon Cumin powder (optional)
· 1/4 cup Red wine
· Salt and pepper, to taste
Put drained beans into a 2 1/2−quart casserole; mix lightly and set aside. In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients (except beans). Add skillet mixture to beans in casserole; mix together. Cover and bake for about an hour at 325 degrees F. or simmer the mixture in a crockpot for 3 to 4 hours.
· 2 cups Lima beans (canned), drained
· 2 cups Garbanzo beans, (canned), drained
· 1 pound Beef, ground
· 1 large Onion, chopped fine
· 1 Garlic clove, minced
· 1/4 cup Brown sugar
· 2 tablespoons Mustard, prepared
· 1/2 cup Ketchup
· 1 teaspoon Cumin powder (optional)
· 1/4 cup Red wine
· Salt and pepper, to taste
Put drained beans into a 2 1/2−quart casserole; mix lightly and set aside. In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients (except beans). Add skillet mixture to beans in casserole; mix together. Cover and bake for about an hour at 325 degrees F. or simmer the mixture in a crockpot for 3 to 4 hours.
