The Garner Dish: Beans and Meat

This recipe came into my family when my parents were UMYF counselors and took their youth group on weekend camping trips.  One of their campers brought some corn chips on one of the trips and the flavor of the corn chips with the chili-like stew was a perfect combination.  Because the youth discovered the meal at Garner State Park, they began calling it the “Garner dish” and our family copied their name for the recipe, originally just called “beans and meat.”  Since that trip, our Garner Dish has always been served with my mom’s fresh-fried corn tortilla chips and a lettuce and tomato salad with Thousand Island dressing (my dad’s favorite salad dressing).

• 1 lb. Pinto beans
• 1 lb. Ground hamburger meat
• 1 can tomato sauce
• 1 onion, chopped
• 1 can Rotel tomatoes and chilies
• 1 can plain tomatoes
• 1 Tablespoon chili powder
• salt and pepper to taste

 

Follow recipe for crock pot pinto beans and cook them while you are are work or school. If you prefer stove-cooking, wash beans and remove trash.  Soak overnight.  Bring to a boil in 6 cups salted water and reduce to low heat.  Cook 2 to 2 1/2 hours.  Most of the water should be absorbed, and beans will be just a little soupy.  (For camping trips, this step is completed at home, and the cooked beans are stored in the ice chest until time for this meal.)  Brown meat and onion in a large skillet.  Drain and return to skillet.  Add rest of ingredients and simmer on medium low heat until heated through.  Serve with fried tortilla chips and lettuce and tomato salad.

Makes about 10 cups.

Diane Foshee