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Baked Beans with Ground Beef recipe

  • Author: Sophia

Ingredients

Scale

For the Meat & Aromatics:

    • 1 lb (approx. 450g) lean ground beef (80/20 or 85/15 recommended)

    • 4–6 slices bacon, diced (optional, but adds great flavor)

    • 1 medium yellow onion, chopped (about 1 cup)

    • 1/2 green bell pepper, chopped (optional, about 1/2 cup)

    • 1–2 cloves garlic, minced (optional)

For the Beans & Sauce:

    • 2 large cans (approx. 28 oz / 794g each) pork and beans in tomato sauce, undrained or partially drained (see note)

    • (Optional: Substitute one can of pork and beans with 1 can (15 oz / 425g) kidney beans or pinto beans, rinsed and drained)

    • 1/2 cup ketchup

    • 1/4 cup BBQ sauce (your favorite kind, smoky or sweet)

    • 1/4 cup packed light or dark brown sugar

    • 2 tablespoons yellow mustard (or Dijon mustard)

    • 1 tablespoon Worcestershire sauce

    • 1 tablespoon apple cider vinegar

    • 1/2 teaspoon salt (or to taste, adjust based on beans and bacon)

    • 1/4 teaspoon black pepper (or to taste)

    • Optional: 1/4 teaspoon smoked paprika or a dash of hot sauce

Instructions

    1. Preheat Oven: Preheat your oven to 350°F (175°C).

    1. Cook Bacon (If Using): If using bacon, place the diced bacon in a large, cold, oven-safe skillet or Dutch oven. Cook over medium heat, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1-2 tablespoons of bacon fat in the skillet (discard any excess).

    1. Brown Ground Beef: If not using bacon, heat 1 tablespoon of oil in the skillet over medium-high heat. Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it’s nicely browned, about 5-7 minutes. Drain off any excess fat from the skillet.

    1. Sauté Aromatics: Add the chopped onion and bell pepper (if using) to the skillet with the ground beef (or reserved bacon fat if you used bacon and removed the beef temporarily). Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened. If using minced garlic, add it during the last minute of sautéing and cook until fragrant. If you cooked bacon and beef separately, you can now combine them with the aromatics.

    1. Combine Sauce Ingredients: In a medium bowl, whisk together the ketchup, BBQ sauce, brown sugar, mustard, Worcestershire sauce, apple cider vinegar, salt, pepper, and any optional spices like smoked paprika or hot sauce.

    1. Add Beans and Sauce: Pour the cans of pork and beans (undrained or partially drained, plus any other beans like kidney or pinto if using) into the skillet with the meat and vegetable mixture. Pour the prepared sauce over the beans. Stir everything gently to combine thoroughly. Stir in half of the reserved crispy bacon bits (if using).

    1. Bake:

        • If using an oven-safe skillet/Dutch oven: Ensure the mixture is evenly spread. You can top with the remaining crispy bacon bits now if desired.

        • If not using an oven-safe skillet: Transfer the bean mixture to a greased 2-3 quart casserole dish or baking dish. Top with the remaining bacon.
          Bake in the preheated oven, uncovered, for 45 minutes to 1 hour. The beans should be bubbly around the edges, the sauce slightly thickened and caramelized on top, and the flavors well-melded.

    1. Rest and Serve: Remove the baked beans from the oven and let them rest for 10-15 minutes before serving. This allows the sauce to thicken slightly more as it cools and the flavors to settle. Garnish with additional crispy bacon or fresh parsley if desired.

Nutrition

  • Serving Size: one normal portion
  • Calories: 350-500

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Find it online: https://vintagecooks.com/baked-beans-with-ground-beef-recipe/