2-3 pork blade steaks (1 lb.)
1 1/2 tsp. salt
1/2 c. ketchup
2 tbsp. firmly packed brown sugar
1 tbsp. white vinegar
1 (16 oz.) can pork & beans, drained
1 (16 oz.) can buttered beans, drained
1 (15 oz.) can kidney beans, drained

Preheat oven to 325 degrees. In large skillet, brown steaks on both sides. Remove from pan and season with 1 teaspoon salt. Add ketchup, brown sugar, vinegar, and 1/2 teaspoon salt to pan drippings, stirring to combine. Stir in all the beans. Spoon onto a Dutch oven with oven-proof handles and cover. Place steaks on top of beans. Cover tightly. Bake 1 hour; remove and cover; continue baking 15 minutes longer.