This is a recipe that I found somewhere a long time ago and had wanted to make, but had never done so because it called for a tin of Ranch Style Beans, and that wasn't something you could get over here in the UK. There's plenty of beans in tomato sauce . . . a multitude of brands, but that's the only baked beans you find here. There are also lots of different types of tinned cooked beans, plain in water, but no such thing as Ranch Beans.
Not knowing what Ranch Style Beans are, always kept me from making it. But I found this recipe again the other day and I thought I would do a search on Ranch Style Beans and I found a copycat recipe for them. So I decided I would take the bull by the horns and make my own Ranch Style Beans and then I could make this delicious sounding casserole.
I was very pleased with the way it turned out. It was quite delicious and even had the household pasta hater going back for seconds! Having never tasted real tinned Ranch Style Beans, I can't vouch for it's authenticity.
I think I might even dare to say that this version using a home-made version of the beans is much tastier than any version using a tin of ready made beans.
It was hearty and filling and quite, quite delicious. I served it to several hungry missionaries (who were both American) and had no complaints either! I love it when that happens. ☺
*Three Brothers Casserole*Serves 6 to 8Printable Recipe
A delicious and economical casserole. Plan ahead as the beans need to simmer for about an hour before proceeding to the rest of the recipe. (If you are in America you may forgo that part of the recipe and just use a tin of Ranch Style Beans, undrained.)
For the beans:1 400g tin of cooked pinto beans, undrained1 400g tin of chopped tomatoes in tomato juice100g of bacon lardons (about 1/4 cup)1 medium onion, peeled and chopped1 fat clove of garlic, peeled and chopped2 tsp mild chili powder or to taste1 tsp powdered chicken stock1 TBS soft light brown sugar1/2 tsp ground cumin1/2 tsp oregano1/2 tsp black pepper1 tsp seasoning salt
For the remainder of the casserole:4ounces of uncooked spaghetti1 pound of extra lean ground beef1 tin of condensed cream of tomato soup (batchelors or campbells)4 ounces (1 cup) of grated strong cheddar cheese
salt and black pepper to taste
First make the beans. Add the bacon lardons to a medium sized saucepan. Cook until the fat begins to render out and they start to brown. Add the chopped onion. Cook stirring until the onion has softened. Stir in the garlic and remainder of the seasonings, along with the brown sugar. Cook and stir until it's quite fragrant. Add the undrained tomatoes and the undrained beans. Bring to the boil, then reduce to a low simmer and cook, stirring occasionally for about an hour, til slightly thickened and well flavoured. Set aside.
Cook the spaghetti according to the package directions and then drain well and rise. Drain again. Dump into a bowl. Brown the ground beef in a skilled, stirring frequently. Drain and then stir into the spaghette along with the tin of soup and the beans. Mix all together well. Season with a bit of salt and black pepper to taste. Pour into a 9 inch square deep baking dish. Sprinkle with the cheese. Bake for 30 to 40 minutes, until bubbling, heated through and lightly browned. Serve hot.
Note: You can make this ahead up to the baking point. Cover and chill in the refrigerator. IN this case cook the spaghetti until only al dente. Bring to room temperature before baking.