Serves: 10
Total Calories: 388

2 cups dried beans (about 1 pound), see note above, soaked overnight and drained
2 1/2 pounds 85% lean ground beef
1 onion, chopped fine
4 cloves garlic, minced
2 (28-ounce) cans tomato sauce
1/2 cup barbecue sauce
1/3 cup packed dark brown sugar
1/4 cup cider vinegar
1/2 teaspoon red pepper flake
12 ounces green beans, trimmed and cut into 1/2-inch pieces
1 (10-ounce) package frozen lima beans
salt and pepper

1. SIMMER BEANS Bring beans and enough water to cover by 2 inches to boil in large Dutch oven. Reduce heat to medium-low and simmer until beans are nearly tender, about 45 minutes. Drain beans in colander. (Drained beans can be refrigerated in airtight container for 24 hours.)

2. MAKE SAUCE Adjust oven rack to lower-middle position and heat oven to 350°F. Cook beef in empty Dutch oven over medium-high heat until no longer pink, about 8 minutes. Drain beef in colander, then return to pot. Stir in onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, barbecue sauce, sugar, vinegar, pepper flakes, and drained beans and bring to boil.

3. BAKE Transfer bean mixture to oven and cook, covered, until sauce is slightly thickened and beans are tender, about 45 minutes. Stir in green beans and lima beans and continue to cook, covered, until green beans are tender, about 30 minutes. Season with salt and pepper. Serve. (Casserole can be refrigerated in airtight container for 3 days or frozen for 2 months).

Nutritional Facts:

Serves: 10
Total Calories: 388
Calories from Fat: 52

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Beef Quesadillas
Bison Meatballs with Sage Onion Gravy, modern
Block Party Bean Cassarole
Meat Stuffed Grape Leaves
Swedish Meatballs
Sweet & Sour Pineapple Meatballs