The Daily Herald, July 1, 2008, printed an article including potluck food recipes.  I’ve tried Jon’s Sweet Beans and liked them.  They are very sweet and the recipe makes a lot.  It includes ingredients you are likely to have in food storage.  My kids are picky eaters and didn’t like them.  Instead of using the canned beans a pressure cooked three different dried varieties that are down in my food storage.  This is a cheaper method of preparation but not as easy as opening the cans.

Jon’s Sweet Beans

1 lb. browned hamburger

garlic salt to taste ( I used 4-5 cloves of fresh minced)

black peper to taste

2 T. dried onion or one small diced fresh onion

4 cans of pork & beans (or a lrg family size can)

1 4 oz. can green chiles, minced

3 -4 cans any variety beans (pinto, black, red, pink) drained

1 T. dehydrated red/green peppers or 1/3 C. diced fresh bell peppers

2/3 C. ketchup

1 T. dry mustard

1/2 C. white vinegar

1 C. brown sugar

Place hamburer, garlic salt, pepper and onion in pot and brown.  Drain fat.  Add remaining ingredients.  Bring to a boil and place pot in Thermos Nissan Cook and Carry or Shuttle Chef, close the lid, and forget about it for 4-6 hours.  When you are ready to eat just take the pot of hot beans out of the Theremos and they are ready to serve.  Makes about one gallon.  This recipe can also be made in a slow cooker.  –Recipe courtesy of Kylene and Jonathan Jones.