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Beef Bean & Potato Casserole

Contributed by: Chris WebAdmin. of


  • 1 cup navy beans
  • 1 water
  • 1 1/4 lb beef brisket
  • 1 large onion, finely chopped
  • 4 medium potatoes, peeled
  • 1 sliced
  • 2 beef shanks
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper


Soak beans in cold water to cover 12 hours. Cut brisket in 3/4-inch-thick slices.

Drain beans; discard soaking water.

Preheat oven to 350-degrees.

In a large casserole with a tight-fitting lid, layer soaked beans, onion and 1/2 of the potatoes. Add sliced beef and shanks; top with remaining potatoes.

Sprinkle with salt, paprika, sugar and pepper. Add enough boiling water to cover. Cover dish with foil, sealing well over edge; top with casserole lid. Bake 1 1/2 hours.

Serving Size: Makes 6 Servings

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