Sprig Originals's kitchen / Loaded Beef and Bacon Baked Beans
Loaded Beef and Bacon Baked Beans
By Sprig Originals · with credit
Adapted from the-girl-who-ate-everything.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A thick, smoky-sweet casserole of pork and beans simmered with seasoned ground beef, peppers and onion, then baked under a blanket of crisp bacon. It feeds a crowd from one pan and tastes just as good warm as it does hot.
Ingredients
- 1 1/2 pounds ground beef
- 1 small onion, finely chopped
- 1 red or green bell pepper, cored, seeded and finely chopped
- 2 16-oz cans pork and beans
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 2 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 4 tablespoons brown sugar
- 6-8 slices bacon, cut into pieces and cooked
Instructions
- Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
- Brown the ground beef in a large saucepan or deep skillet over medium-high heat, about 5 minutes. Once it's roughly halfway cooked, stir in the chopped onion and bell pepper and keep cooking, breaking up the meat, until no pink remains and the vegetables have softened, 5 to 7 minutes more. Tip the mixture into a colander and drain off the fat.
- Return the drained beef and vegetables to the pan and stir in the pork and beans, barbecue sauce, ketchup, spicy brown mustard, Worcestershire sauce, soy sauce and brown sugar. Simmer over medium-low heat for 5 minutes so the sauce comes together.
- Pour everything into the prepared baking dish and spread it level. Scatter the cooked bacon pieces evenly over the top.
- Cover tightly with foil and bake for 40 to 45 minutes, until bubbling at the edges.
- Pull off the foil and bake 10 minutes more so the top darkens and the sauce thickens.
- Let the beans rest 10 minutes before serving — they'll set up as they sit and stay good all the way to room temperature.
Chef's tips
- Bake it in the dish you plan to carry: wrap the hot pan in a towel and it will still be warm an hour later, and it tastes great at room temperature if it isn't.
- Cook the bacon until properly crisp before it goes on top, otherwise it softens in the oven.
- Taste the sauce before it goes in the dish — if your barbecue sauce is already sweet, hold back a tablespoon or two of the brown sugar.
- Make it a day ahead through the simmering step, refrigerate in the baking dish, and add 10 minutes to the covered bake time.
Nutrition (per serving, estimated)
320calories
17gprotein
37gcarbs
12gfat
Estimates only — values vary with brands and portions.
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