Beans & Beef

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Even the name is music to a hungry man’s ears, Beans & Beef

WRITER/ John Norman

People ask me all the time, do you get to taste all those recipes in your magazine? The answer, unfortunately for my waist line, a good many of them. But then the question follows, do you cook?

Yes, I cook as long as I can toast bread, open a jar of my main meal, peanut butter and use my go-to machine, a high wattage microwave.

But I want to share two favorite foods that are a man’s meal delight and prep is about as simple as it gets. This dish dates back to an incredible Southern cook, my Mom. My daughter has perfected it and Barbara also does a pretty mean version of beans and beef.

The menu starts with me badgering Barbara about how to fix it. I grab the ingredients out of the pantry. (Told you it is pretty simple.)

Three 16.5-ounce cans of Bush’s Baked Beans (Bush’s Grillin’ Beans are even better!) Drain the juice from 1 1/2 cans, pour beans into a large pan. Add 1/4 Tablespoon of molasses (after Barbara left the room, I more than doubled that) Brown one pound of ground beef and mix into beans. Add two strips of microwaved bacon, crumbled, for a bit of flavor.

Now it’s up to you, some folks add onions and I highly recommend pineapple.

Set the pan on the stove on a low heat. Stir occasionally. How long? Until I just can’t wait any longer to eat. Seems like forever!

While the beans and beef are slowly simmering, step two: deviled eggs! TIP: You always hard boil more than you need as I end up eating one egg during prep and 2 or 3 more while putting in the filling.

I can’t give you the recipe for my basic deviled eggs. I know Barbara says to add a splash of vinegar, then mix in mayo and dollop of mustard to taste. John likes a lot of mayo. Cover eggs in an egg tray and put in the frig to cool.

The deviled eggs never last long enough for leftovers, but the beans and beef just get better the next day.. Good cold or heated up in the microwave. By the way,have you ever had a beans and beef sandwich? All you need is to add a little Duke’s mayo!

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