Great summertime BBQ recipe

My mother used to make this all the time when I was growing up.  Just one adjustment (Splenda brown for regular brown sugar) and it has become WLS friendly!  Hope you enjoy it.  It is chock full of protein!

Patio Beans

1 lb lean ground beef, browned

2 tbsp margarine

1 package onion soup mix

One 1-lb can kidney beans, drained

One 31-oz can pork & beans

One 1-lb can white beans, drained

1/2 cup cold water

1 tsp vinegar

1 cup ketchup

2 tbsp prepared mustard

1/4-1/3 cup Splenda brown (I do 1/3 cup for a bit of a sweeter taste)

 

Brown the ground beef.  Place into slow cooker.  Add all remaining ingredients and cook on low all day or you can also bake in the oven in a casserole dish at 350 degrees for 90 minutes to 2 hours (covered with foil).

 

Yields approximately 10 one-cup servings – approximately 20 grams of protein per serving.  The whole pot is 162 grams of protein with just the beef and beans.

Anything you can put into a slow cooker is a great recipe. This really does look good and I am going to try it this weekend.

Thanks so much,
Vicki