Brown ground beef in
a large skillet over medium heat. Onions may be added now or added with
tomatoes. When meat is browned, set aside to cool. Drain when cool.
Put tomatoes in a large
kettle, over medium heat, rinse can and add about a can of water. Add
vinegar, sugar, cloves, ginger, bay leaves, salt and pepper. Add onions
if you didn't brown them with beef. Add drained beef.
Bring mixture to a boil.
When boiling, lover heat to a simmer. Cook for one hour. Add beans and
simmer, stirring to prevent beans from sticking until beans are heated
through, about 15 minutes.
Add noodles if you wish.
They will thicken mixture if it is too thin. If a rich consistency, add
3/4 cup water, return to the boil and drop in noodles.
This gets better after
it sits a day or so, you can use it for several meals.
Contributor: George Dvorak
Pork and beans:
George asks "is there really any pork in them?" but likes the
subtle flavor they add. He also tells us that sugar is necessary, cloves
require care, and ginger can be liberal.