These beefy barbecued beans are a delicious side to serve with pulled pork or burgers. They're excellent for tailgating, potlucks, and cookouts.
Add some bacon or leftover pulled pork to the beans if you have some. Or top them off with some shredded cheddar or cheddar jack cheese just before they come out of the oven.
To feed a crowd, multiply the recipe and keep them warm in a slow cooker for serving.
- 1 tablespoon vegetable oil
- 1/2 pound ground beef (lean)
- 1/4 cup chopped green pepper
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 large clove garlic, minced
- 2 tablespoons vinegar
- 1 tablespoon dry mustard
- 1/2 teaspoon thyme
- 1 tablespoon brown sugar
- salt and pepper, to taste
- 1 large can (approximately 28 ounces) pork and beans
- Heat the oven to 375 F (190 C/Gas 5).
- Heat the vegetable oil in a large skillet over medium heat. When the oil is hot add the ground beef, onions, green bell pepper, and celery. Cook, stirring frequently, until the beef is browned and vegetables are tender. Add the tomato sauce, water, garlic, vinegar, mustard, thyme, and brown sugar. Blend well and then simmer for 5 minutes. Taste and add salt and pepper as needed.
- Pour the canned pork and beans into a 2-quart casserole; add the ground beef mixture and stir gently to blend.
- Bake at 375 for about 30 minutes.
Tips and Variations
- Barbecue Beans With Pork - Instead of ground beef, or in addition to, add about 1 cup or more of leftover pulled pork.
- Add some diced cooked bacon to the beans along with the beef.
- Sprinkle about 1/2 cup of shredded cheese over the beans just before you take them out of the oven, or top each serving with a few tablespoons of shredded cheese.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||5 g|