A couple years ago I was asked to bring baked beans to a family function. It was then that The Husband’s cousin shared with me that baked beans – good baked beans – must contain three ingredients: ground beef, bell pepper, and bacon.
I consulted a friend from church, who is a prolific grill master and makes some of the best dang baked beans I had ever had. He emailed me his recipe, which turns out wasn’t really a recipe at all. More of “a little bit of this, a little bit of that.” It took me a few times to get the measurements just right.
This recipe uses canned beans as its base. If you feel so inclined to make yours from scratch, go right ahead. But trust me, these beans have all the flavor of slow cooked homemade.
Barbecue Baked Beans
- 1 pound ground hamburger meat
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 28 oz. cans original flavor baked beans
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- ¼ cup barbecue sauce
- ¼ cup pancake syrup
- Salt and pepper to taste
- 5-7 strips bacon
Preheat oven to 350 degrees.
Brown the hamburger meat in a large skillet over medium high heat. Break meat into pieces using a wooden spoon and cook until meat is no longer pink, about 8-10 minutes. Using a slotted spoon, remove hamburger from the pan and set aside. Reserve 2 tablespoons of the grease and return the skillet to the heat.
Add the onion and bell pepper. Sauté, stirring often, until onion and bell pepper are tender, about 8-10 minutes.
Return the hamburger meat back to the skillet. Add the can of baked beans, mustard, brown sugar, barbecue sauce, pancake syrup, salt and pepper. Stir until ingredients are combined and mixture is heated through.
Pour beans into a 9 x 12 x 2 inch baking dish. Lay the bacon strips over the top.
Bake for 40-45 minutes or until bacon is browned and the beans are bubbling.