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Makes 8 servings.


    1 pound lean ground beef
    2 (16-ounce) cans pork & beans in tomato sauce
    1 (15-ounce) can kidney beans, drained
    1 cup ketchup
    1 (1-3/8-ounce) envelope dry onion soup mix
    1/2 cup water
    2 tablespoons prepared yellow mustard
    2 teaspoons cider vinegar
    2 cups frozen unsweetened (IQF) tart cherries


Cook ground beef in a skillet until browned.

Drain fat.

Add pork and beans, kidney beans, ketchup, dry onion soup mix, water, mustard and vinegar; mix well.

Stir in cherries (it is not necessary to thaw them).

Pour meat mixture into a 2½-quart baking dish.

Bake, uncovered, in a preheated 400 oven 30 minutes, or until hot and bubbly.

Stir occasionally.

Serve hot.

Note: 1-1/2 cups dried tart cherries may be substituted for the frozen cherries.

Recipe courtesy of the Cherry Marketing Institute -

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