Baked Beans with Ground Beef Recipe

This Baked Beans with Ground Beef recipe isn’t just another dish in our family; it’s a cherished tradition, a symbol of comfort, and the undisputed champion of potlucks and cozy weekend dinners. I still remember the first time I made it, tweaking various recipes I’d found until this perfect amalgamation emerged. The aroma alone was enough to draw everyone to the kitchen, their faces alight with anticipation. When my kids, usually picky eaters, asked for seconds (and then thirds!), I knew I had stumbled upon something truly special. It’s that rich, savory, slightly sweet, and smoky flavor profile that gets them every time. The tender ground beef melds seamlessly with the creamy beans, all enveloped in a luscious sauce that has just the right tang. It’s more than just food; it’s the taste of home, of shared laughter, and of satisfying, hearty goodness that never fails to bring a smile. This dish has seen us through countless family gatherings, chilly evenings, and celebratory barbecues, always earning rave reviews and requests for the recipe. It’s a culinary hug in a bowl, and I’m thrilled to share our family’s beloved version with you.

Ingredients: The Foundation of Flavor

Crafting the perfect pot of Baked Beans with Ground Beef starts with quality ingredients. Each component plays a vital role in building layers of flavor and texture that make this dish so irresistible.

• Ground Beef: 1.5 lbs (80/20 or 85/15 lean to fat ratio recommended for best flavor and moisture)
• Bacon: 8 slices, thick-cut preferred, chopped into 1/2-inch pieces
• Yellow Onion: 1 large, finely chopped (about 1.5 cups)
• Green Bell Pepper: 1 medium, finely chopped (about 1 cup)
• Garlic: 4 cloves, minced
• Canned Pork and Beans: 2 cans (28 oz each), undrained (the sauce adds to the base)
• Kidney Beans: 1 can (15.5 oz), rinsed and drained
• Great Northern Beans or Cannellini Beans: 1 can (15.5 oz), rinsed and drained
• Ketchup: 3/4 cup
• Dark Brown Sugar: 1/2 cup, packed (molasses content adds depth)
• Apple Cider Vinegar: 3 tablespoons (for that essential tang)
• Worcestershire Sauce: 2 tablespoons (for umami depth)
• Dijon Mustard: 2 tablespoons (or yellow mustard for a classic taste)
• Smoked Paprika: 1 tablespoon (for a smoky undertone without liquid smoke)
• Chili Powder: 1 teaspoon (adjust to your spice preference)
• Black Pepper: 1/2 teaspoon, freshly ground
• Salt: To taste (be mindful, as bacon and canned beans contain salt)
• Optional Garnish: Fresh parsley, chopped

A Note on Ingredients:
The choice of beans can be flexible. While pork and beans provide a classic sweet base, and kidney beans offer a robust texture, feel free to substitute with pinto beans, black beans, or even butter beans if you prefer. The key is a good mix for varied texture and flavor. Using dark brown sugar over light brown sugar contributes a richer molasses note, enhancing the overall depth of the sauce. Smoked paprika is my secret weapon for a beautiful smoky flavor that permeates the dish without being overpowering.

Instructions: Bringing It All Together

Follow these steps carefully to create a rich, flavorful, and perfectly baked dish that will have everyone asking for more. Patience in each step, especially browning the meats and sautéing the aromatics, builds the foundational flavors.

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a large Dutch oven.
2. Cook the Bacon: In a large skillet or Dutch oven (if using it for baking too), cook the chopped bacon over medium heat until crispy. This usually takes about 8-10 minutes. Once crispy, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the skillet. Discard any excess grease.
3. Brown the Ground Beef: Add the ground beef to the same skillet with the reserved bacon grease. Cook over medium-high heat, breaking it apart with a spoon, until it’s nicely browned, about 7-10 minutes. Drain off any excess fat from the ground beef.
4. Sauté Aromatics: Add the chopped onion and bell pepper to the skillet with the ground beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic during the last minute of sautéing and cook until fragrant, being careful not to burn it.
5. Combine Beans and Sauce Ingredients: In a large mixing bowl (or directly in your Dutch oven if it’s large enough and oven-safe), combine the undrained pork and beans, rinsed and drained kidney beans, and rinsed and drained Great Northern (or Cannellini) beans.
   • To this, add the ketchup, packed dark brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, and freshly ground black pepper. Stir gently but thoroughly to combine all the sauce ingredients with the beans.
6. Marry the Flavors: Add the browned ground beef and sautéed vegetable mixture to the bowl with the beans and sauce. Stir gently again to ensure everything is well incorporated. Taste the mixture and add salt if needed. Remember that the bacon (to be added later) is also salty.
7. Assemble for Baking:
   • If using a separate baking dish: Pour the bean and beef mixture into your prepared 9×13 inch baking dish, spreading it evenly.
   • If using a Dutch oven: Ensure the mixture is evenly distributed in the Dutch oven.
   • Sprinkle the reserved crispy bacon bits evenly over the top of the bean mixture.
8. Bake to Perfection: Cover the baking dish or Dutch oven loosely with aluminum foil (or its lid if using a Dutch oven). Bake in the preheated 350°F (175°C) oven for 45 minutes.
   • After 45 minutes, remove the foil/lid and continue to bake uncovered for another 20-30 minutes. This allows the top to get slightly caramelized and the sauce to thicken further. The beans should be bubbling gently around the edges and the sauce should have a rich, glossy appearance.
9. Rest Before Serving: Once baked, carefully remove the dish from the oven. Let it rest for at least 10-15 minutes before serving. This allows the flavors to meld further and the beans to cool slightly, preventing burnt tongues and making it easier to serve.
10. Garnish and Serve: If desired, garnish with freshly chopped parsley for a touch of color and freshness before serving.

Nutrition Facts

• Servings: This recipe generously serves 10-12 people as a hearty side dish, or 6-8 as a main course.
• Calories per serving (approximate): Based on 10 servings, each serving contains approximately 450-550 calories.

Disclaimer: Nutritional information is an estimate and can vary depending on the specific ingredients used (e.g., fat content of ground beef, brand of canned beans, sugar content in ketchup). For precise nutritional data, it’s recommended to use a dedicated nutrition calculator with your exact ingredients.

This dish is a good source of protein from the ground beef and beans, fiber from the beans and vegetables, and carbohydrates for energy. While delicious, it’s also a calorie-dense dish due to the sugar, bacon, and ground beef, making it perfect for a satisfying meal or a substantial contribution to a potluck.

Preparation and Cook Time

Understanding the time commitment helps in planning your meal preparation effectively.

• Preparation Time: Approximately 25-30 minutes. This includes:
  • Chopping bacon, onion, bell pepper.
  • Mincing garlic.
  • Opening cans, rinsing and draining beans.
  • Measuring sauce ingredients.
• Cook Time: Approximately 1 hour 20 minutes to 1 hour 45 minutes. This includes:
  • Cooking bacon: 8-10 minutes
  • Browning beef: 7-10 minutes
  • Sautéing vegetables: 6-8 minutes
  • Baking time (covered): 45 minutes
  • Baking time (uncovered): 20-30 minutes
• Resting Time: 10-15 minutes (essential for flavors to meld and for safer serving).

Total Time (from start to serving): Approximately 2 hours to 2 hours 30 minutes.

While it might seem like a longer commitment, much of this is hands-off baking time, allowing you to prepare other parts of your meal or simply relax while the delicious aromas fill your home.

How to Serve: Elevating Your Baked Beans Experience

Baked Beans with Ground Beef is wonderfully versatile. Here’s how to serve this crowd-pleasing dish for maximum enjoyment:

• As a Hearty Main Course:
  • Serve generous portions in bowls.
  • Pair with:
    • Warm, crusty cornbread or buttermilk biscuits to soak up the delicious sauce.
    • A crisp, refreshing coleslaw or a simple green salad with a vinaigrette dressing to balance the richness.
    • Steamed green beans or collard greens for added vegetables.
• As a Substantial Side Dish:
  • Perfect for barbecues, potlucks, and holiday gatherings.
  • Complements beautifully with:
    • Grilled chicken, ribs, or pulled pork.
    • Smoked brisket or sausages.
    • Burgers and hot dogs for a classic cookout feel.
    • Fried chicken for a Southern comfort meal.
• Garnishing Options:
  • Fresh Herbs: Chopped fresh parsley or chives add a pop of color and freshness.
  • Cheese: A sprinkle of shredded sharp cheddar or Monterey Jack cheese melted on top during the last few minutes of baking can be delicious.
  • Spice: A dash of your favorite hot sauce or a sprinkle of red pepper flakes for those who like extra heat.
  • Crunch: A few extra crispy bacon bits reserved for individual servings.
• For a Casual Gathering:
  • Serve buffet-style directly from the baking dish or Dutch oven.
  • Provide a ladle or large serving spoon.
  • Consider setting up a “baked bean bar” with various toppings like shredded cheese, sour cream, chopped green onions, and jalapenos.
• Leftover Magic:
  • Leftovers (if any!) are fantastic the next day.
  • Serve reheated on toast for a hearty breakfast or lunch.
  • Use as a filling for baked potatoes.
  • Incorporate into a “cowboy-style” chili.

No matter how you choose to serve it, these Baked Beans with Ground Beef are sure to be a hit, offering warmth, comfort, and incredible flavor.

Additional Tips for Success

To make your Baked Beans with Ground Beef truly exceptional, consider these five additional tips:

1. Deglaze for Deeper Flavor: After browning the beef and sautéing the vegetables, if there are browned bits stuck to the bottom of your skillet (fond), deglaze the pan. Add a splash (about 1/4 cup) of beef broth, water, or even a dark beer. Scrape up these bits with a wooden spoon. This incorporates all that concentrated flavor back into your dish. Do this before adding the beans and other sauce ingredients if you’re making everything in one pot.
2. Sweetness and Tang Control: Taste the sauce mixture before adding it to the baking dish. The sweetness and tang can be adjusted to your preference. If you like it sweeter, add a tablespoon more brown sugar. For more tang, a teaspoon more of apple cider vinegar or mustard can do the trick. Some people even like a hint of maple syrup for a different kind of sweetness.
3. Slow Cooker Adaptation: This recipe adapts wonderfully to a slow cooker. Brown the bacon and beef, and sauté the vegetables as directed. Drain any fat. Then, combine all ingredients (including cooked bacon, beef, and veggies) in your slow cooker. Stir well. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If the sauce seems too thin towards the end, remove the lid for the last 30-60 minutes of cooking to allow it to thicken.
4. Make-Ahead Marvel: This dish is fantastic for making ahead. You can prepare it up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to bake, you might need to add an extra 10-15 minutes to the initial covered baking time if it’s going into the oven cold. Alternatively, bake it completely, let it cool, cover, and refrigerate. Reheat in a 325°F (160°C) oven until warmed through. This actually allows the flavors to meld even more.
5. Spice It Up or Smoke It Out:
   • For more heat: Add a diced jalapeño (seeds removed for less heat) along with the bell pepper, or increase the chili powder. A pinch of cayenne pepper or a few dashes of your favorite hot sauce stirred into the sauce will also do the trick.
   • For extra smokiness: Besides smoked paprika, you can add a tiny dash (1/4 teaspoon) of liquid smoke if you enjoy that pronounced smoky flavor, or use chipotle chili powder instead of regular chili powder for a smoky heat. Using smoked bacon also contributes significantly.

FAQ: Your Baked Beans Questions Answered

Here are some common questions you might have about making Baked Beans with Ground Beef:

1. Q: Can I use different types of ground meat?
   A: Absolutely! Ground turkey or ground chicken can be used as leaner alternatives, though they may result in a slightly less rich flavor. Ensure you cook them thoroughly. Ground pork or a mix of ground beef and pork would also be delicious and add extra depth. If using very lean meats, you might want to add a touch more olive oil when browning to prevent sticking and ensure moisture.
2. Q: Can I make this recipe vegetarian?
   A: Yes, you can adapt it. Omit the ground beef and bacon. To build savory depth, consider adding sautéed mushrooms (like cremini or shiitake, finely chopped) for an umami flavor, and increase the smoked paprika. You might also want to add a teaspoon of soy sauce or tamari for more savory notes. Use vegetarian baked beans as your base and ensure your Worcestershire sauce is a vegetarian version (as traditional ones contain anchovies).
3. Q: How do I store and reheat leftovers?
   A: Allow the baked beans to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or reheat a larger amount in a 325°F (160°C) oven, covered with foil, until warmed through (about 20-30 minutes). You may need to add a splash of water or beef broth if it seems too thick.
4. Q: Can I freeze Baked Beans with Ground Beef?
   A: Yes, this dish freezes quite well! Let it cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture of the beans might be slightly softer after freezing and thawing, but the flavor should remain excellent.
5. Q: My sauce seems too thin/thick. How can I adjust it?
   A: If too thin: After the initial covered baking time, bake it uncovered for longer, allowing more liquid to evaporate and the sauce to thicken. If it’s still too thin after extended baking, you can make a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the bubbling beans and baking for another 10-15 minutes.
   If too thick: Before or during baking, if the mixture looks too dry or the sauce too thick, simply stir in a bit of hot water, beef broth, or even a little more ketchup until it reaches your desired consistency. This is more likely to be an issue if you’re reheating leftovers.

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