Texas-Style Beef & Beans

This is an awesome dish, easy too !!!

 

 

1 pound lean ground Chuck

1 small onion, diced

2 eggs, beaten

1/2 cup seasoned bread crumbs

salt and pepper to taste

1 clove garlic, diced fine

2 teaspoons chili powder

3/4 cup tomato catsup

3 tablespoons corn oil

2 packages (10 ounces each) frozen baby lima beans

1 cup bottled hickory smoke-flavored barbecue sauce

Tabasco sauce to taste

1/4 cup water

Combine beef, onion, eggs, bread crumbs, salt, pepper, garlic, chili powder and 1/4 cup catsup in a medium-size bowl; mix well.

Shape mixture into 24 balls, about 1 inch in diameter.

Heat oil in a large skillet; brown meatballs well on all sides.

Drain and discard excess fat from skillet.

Add beans, barbecue sauce, Tabasco sauce, remaining 1/2 cup catsup and water to skillet; bring to a boil, stirring.

Lower heat, cover and simmer 15-20 minutes or until beans are tender.