Barbecue Bean Bake
Here is a good homestyle Barbecue Bean Bake. It can be a stand-alone meal, or a side dish. It is full of wonderful flavors and spices. Youll love it!
Here is a good homestyle Barbecue Bean Bake. It can be a stand-alone meal, or a side dish. It is full of wonderful flavors and spices. Youll love it!
- 1/4 cup ketchup
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large onion finely chopped
- 1/2 tsp chili powder
- 1/2 lb lean ground beef
- 1/4 cup barbecue sauce (i used k.c. masterpiece; use your favorite bottle or homemade sauce.)
- 2 tbs prepared mustard
- 2 tbs molasses
- 15 oz pinto beans (with juice)
- 15 oz pork and beans (with juice)
- 15 oz butter beans (with juice)
- 6 slices bacon cooked crisp, crumbled
- 1/2 cup brown sugar (optional)
- Carbohydrate 47.8558665908096 g
- Cholesterol 36.38219003125 mg
- Fat 13.9027024100744 g
- Fiber 7.54897120863679 g
- Protein 15.9049528847553 g
- Saturated Fat 4.75482430251303 g
- Serving Size 1 1 Serving (278g)
- Sodium 708.712282163872 mg
- Sugar 40.3068953821729 g
- Trans Fat 1.59560341277738 g
- Calories 373 calories
Step-by-step
- Brown the gound beef, together with the chopped onion, stirring constantly (about 5 minutes), until the beef no longer shows any pink and the onions are softened.
- Pour the meat mixture into a large oven-proof bowl or pot.
- Add in all of the other ingredients.
- Mix well.
- Cover the baking dish with a lid or with aluminum foil.
- Bake at 350 degrees for 1 hour.
- (Remove the lid or foil after 45 minutes, and stir.)
- These are simply the best tasting BBQ beans you can find anywhere
Many cooks err by dumping canned beans directly into a sugary sauce without first rendering the meat fats or reducing the canning liquid, which prevents proper flavor absorption. The resulting dish often tastes disjointed, with a watery sauce that fails to cling to the starches within the legumes. Historically rooted in indigenous cooking traditions adapted by early American settlers who combined regional beans with molasses and pork, this preparation relies on a deliberate balance of acid, sugar, and fat to build structural depth.
- Brown the ground beef and onions over medium-high heat for precisely five minutes to achieve adequate Maillard browning without drying out the meat.
- Retain the canning liquid from the pinto, pork, and butter beans; these starches act as a natural thickener when reduced alongside molasses and brown sugar at 350 degrees Fahrenheit.
- Uncover the baking dish at the 45-minute mark of the one-hour total bake time to allow excess moisture to evaporate and the crumbled bacon on top to maintain its crisp texture.
- Substitute prepared yellow mustard with an equal volume of Dijon if a sharper acetic acid bite is desired to cut through the heavy sweetness of the brown sugar and ketchup matrix.
Proper heat management allows the exterior starches to gelatinize while the internal proteins firm up. Total flavor maturation peaks after allowing the covered dish to rest for fifteen minutes at room temperature before serving.
