Happy Birthday America!
Part of what makes you so great is your food.
Now I’m not going to get all “who owns what food stereotype” on you because I did that with Green Jell-o a few weeks ago and it got ugly. Only because I was totally right (that Mormons OWN the Green Jell-o title) and the Lutherans, Methodists and whatever else religions that thrive on pitch-ins, potlucks and linger longers are sore losers. (Whoops. Sorry. Smack talk.)
Regardless of the whole religious aspect, I feel confident in knowing that I know my pitch-in/potluck/linger longer food.
Which is why today I bring you moosh beans.
Normally they are called Mormon Beans, but since I’m all about culinary equality here at moosh in indy they have been renamed moosh beans.
“BUT WHY WERE THEY CALLED MORMON BEANS?” you ask.
Because these beans utilize everything that encompasses Mormon cuisine short of sour cream, cream of chicken/mushroom soup and rice. However it does use bacon, food storage cans, a crock pot and a random smattering of ingredients all put together in said crock pot to produce a massive amount of tasty tasty shareable food.
Get your crock pots ready folks, because here we go. (double it if you have to share.)
In your crock pot add:
2 15oz. cans of pork and beans
1 15 oz. can of dark red or white (cannellini) kidney beans (rinsed and drained)
1 c. salsa (I always use Mrs. Renfro’s Black Bean Medium Salsa)
3/4 c. brown sugar
1.5 t. dry mustard
1 t. salt
1 T. apple cider vinegar
now in a saute pan:
brown 1/2 lb. ground beef (add to crock pot)
saute 1 large chopped onion (add to crock pot)
brown 1/2 lb. thick bacon, cut into thin pieces (add to crock pot)
Stir it all together and let it do its crock pot thing until you have to go. (High about an hour, low up to 4 or 5 hours, stir regularly please!)
Eat with cornbread.