Wednesday, January 28, 2015

Yellowstone's Famous Roosevelt Beans

Today's Food storage meal from last weeks menu is simmering in two crock pots plus white beans cooked yesterday.

I prefer to cook my own beans. Add some biscuits and you have a warm, hearty meal for a cool, rainy day. It is Yellowstone's Famous Roosevelt Beans.

    1 pound ground beef
    1/2 pound bacon, cut into 1/2 pieces
    1 onion, diced
    1 (16 ounce) can pork and beans
    1 (12 ounce) can kidney beans
    1 (12 ounce can) lima beans
    1 (12 ounce can) butter beans
    1/2 cup brown sugar
    2 tablespoons cider vinegar
    1 tablespoon mustard
    1/2 cup ketchup
    Salt and pepper to taste

    Preheat the oven to 325 degrees

    In a frying pan, brown the ground beef and bacon. Drain the fat. Add the onions and sauté until soft. Stir in all the different cans of beans, brown sugar, vinegar, mustard, ketchup and salt and pepper. Transfer to a baking dish and cook for 45 minutes. Makes 8 to 12 servings.

    Xanterra Parks & Resorts

This recipe is from the Roosevelt Lodge in Yellowstone National Park. It is supposed to be a baked bean recipe, but makes a good soup if you cut out all of the brown sugar; the ketchup has enough sugar. Added more bean liquid for a soup consistency. No need to bake the soup, simmer a crock pot instead.  I used my smallest 3 quart pot.
Yellowstone's Roosevelt Bean Soup

Serve with Gluten Free Biscuits, butter and Kempe's raw honey (my grandchildren's bees).


This is a great storage use recipe. I have beans and more beans in food storage and they are getting old.  I must soak them for a couple of days sometimes to get them soft enough to eat. (Warning, undercooked beans give potent gas.)

By cooking my own beans--a bit of a project with three different beans, I now have several two-cup servings of beans in the freezer.  

Thanks for the two crock pot gifts, my sweet girls.  I use both.


  1. You're welcome. That looks so good. I wish my family ate beans. I would eat them every day if I could.

  2. Looks delicious. Thanks for posting the recipe. I will have to try it.