These baked beans are an easy, classic, Southern side dish. This simple preparation is a throwback to how my Grandmother's prepared their baked beans with a few twists. For these beans, I'm placing the bacon strips on top, just how they used to do it. But, if you prefer, you can also cook and crumble the bacon and stir it into your beans. The purpose of the bacon was to add smoke and an added layer of flavor. Either way, it's a must! You'll likely find some version of these beans at any Summer cookout or barbecue, but, at my house, it's an anytime dish.
You'll need:
2 28 oz. cans of hickory flavored baked beans
1 lb. of lean ground beef
6-8 slices of center cut bacon
1 15 oz. can of chili seasoned tomatoes
1/2 medium diced green pepper
1 medium diced sweet onion
2/3 cup of barbecue sauce
1/2 cup of brown sugar
3 Tbs. of whole grain mustard
2 Tbs. worcerstershire sauce
2 tsp. of barbecue seasoning
Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with cooking spray. In a stove top pan, saute the diced green pepper, onion and ground beef until no pink remains in the beef. Since I'm using a very lean beef, I heated a couple of drizzles of olive oil in the pan before I added the beef, peppers and onions so, it wouldn't stick to the pan. Season with salt and pepper to your taste. After browning, drain any excess fat from the pan before adding to the rest of the ingredients.
In a large mixing bowl, mix together, the baked beans, barbecue sauce, chili style tomatoes, brown sugar, worcestershire sauce, whole grain mustard and seasonings. Add the browned ground beef, peppers and onions to the bowl, and stir until the ingredients are well blended.
Pour into the baking dish, then lay the bacon strips on top.
Place into the oven and bake for 1-1 hour 15 minutes. Allow the baked beans to rest for 5-10 minutes before serving. Serve hot. Yield: 12-14 servings
Cook's note:
This dish could be a meal in itself, when served over a hot buttered corn muffin...now that's some Southern love!! :)
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