I picked up Dolly Parton’s cookbook, Dolly’s Dixie Fixin’s, during my last visit to the Dixie Stampede in Gatlinburg, TN. I was pleasently surprised at the variety of recipes that are in it. When Jeremy was flipping through the book, he ran into cowboy beans and said he wanted them one day soon. So, here they are. I served this with oyster crackers. It tastes like a huge bowl of baked beans and chili mixed. Its very good and Ill definately make it again. It does take a while to make them but its definately worth it.
1 lb dried navy beans, rinsed and picked through- I used 1/2 lb
1 small ham hock
1 bay leaf
3/4 lb ground beef, cooked and drained- I used 1 lb
1 onion, chopped
2 cups ketchup
1 8 oz can tomato sauce
1 cup brown sugar
3 tbsp worcestershire sauce
2 tbsp molasses
1 tbsp dry mustard
1/2 tsp ground ginger
Soak beans overnight.
Drain beans. Add fresh water (enough to cover beans by about 2 inches),bay leaf, and ham hock to large soup pot. Bring to boil over med high heat. Reduce heat and simmer about 2 hours or until beans are very tender. Drain, reserving 1 cup of cooking liquid. Discard bay leaf and return to pot.
Preheat oven to 350 and spray a 5 qt casserole with veg oil cooking spray.
Remove ham from bone and chop it into small pieces. Add ham, onion, beef, molasses, ketchup, tomato sauce, sugar, worcestershire sauce, mustard, and ginger to to beans. Stir until combined. Pour bean mixture into casserole. Add reserved cooking liquid. Cover with foil and bake for 2 hours. Stir occasionally.