Here’s a delicious pairing for cool (or down-right, cold) days. Both recipes require minimal preparation.
Hearty Beanburger Stew
1/2 pound lean ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper (optional)
1 tablespoon shortening
2 cans ( 1 pound each) vegetarian baked beans in tomato sauce
1 can (1 pound) diced tomatoes
1 1/2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon pepper
Directions: Saute beef, onion and green pepper in shortening in Dutch oven until vegetables are tender. Drain excess fat. Stir in beans and remaining ingredients. Simmer, uncovered, 20 minutes, stirring occasionally. Makes 4-6 servings (about 6 cups).
Note: This is one of our go-to dishes when we have ground beef on hand.
Now, for the accompaniment:
Cornbread
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites OR 1 egg, beaten
Directions: Heat oven to 400°F, or 204°C. Grease 8″ or 9″ pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm. Makes 9 servings.
Note: This makes a good accompaniment not only to the Beanburger Stew, but also to the Meatloaf, here.
Enjoy!
P. Booher
Country Ripples 
I believe I have all the ingredients for the beanburger stew on hand. I may just have to give it a try this week, especially as we have some snowy weather on the way. Stew and snow seem to go hand in hand.
We often have beanburger stew. It’s a good, stick-to-your-ribs kind of food. It’s also different from what I ordinarily think of as stew, ie., meat and vegetables. Hope you and your family like it!