OUR TOWN COOKS!

I'm going to admit right up front that I've never tried Block Party Beans. Unless jellybeans count, I don't do beans. Block Party Beans is the only recipe in my file written in my husband's handwriting, because it's the only recipe he ever requested from someone. That's right, after enjoying several heaping helpings of the bean casserole at a party, he actually called our friend and former neighbor Roberta Hamilton and asked her for the recipe.
Roberta, now a Greentown resident, said she got the recipe from Erin Beavers, a former neighbor in Oakshire Place. “She made them all the time for the neighborhood block party,” Roberta said. “After she gave me the recipe, I passed it on to several people. Everybody likes them because they have an unexpected sweetness to them. They're great for parties and for camping.” She said they also go well with nacho chips.
Roberta said the recipe serves 25. The first time my husband made the recipe for a camping trip, he interpreted that as “25 people with wimpy appetites” and doubled the recipe. Let's just say everyone went home from the cabin with a souvenier helping of Block Party Beans, and my Tupperware supply was significantly depleted. Note: the recipe really does make enough to feed a crowd.

Block Party Beans

2 lbs. ground beef
2 cups chopped onion
1 cup chopped celery
1 can (10 ¾ oz.) tomato soup-undiluted
1 can (6oz.) tomato paste
½ cup ketchup
1 can (16 oz.) green beans-drained
1 can (17 oz.) lima bean-drained
1 can (15 ½ oz.) wax beans-drained
1 can (15-16 oz.) chili beans-undrained
1 can (16 z.) pork and bean-undrained
½ cup packed brown sugar
2 tsp. prepared mustard

In large dutch oven, brown beef over medium-high heat. Drain fat. Add onion and celery, cook until tender. Stir in soup, tomato paste, and ketchup. Simmer 15-20 minutes. Spoon mixture into a large kettle or roaster. Add all remaining ingredients. Stir Well.
Baked uncover at 350 for 1 hour.