I’ve converted quite a few “ion like baked beans” people (including myself) with this recipe.
- 3 (15 oz) cans navy beans, drained
- 1 lb ground beef
- 1 lb thick-cut bacon, diced
- 1/2 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 1/4 C water
- 1/2 C dark brown sugar
- 1/3 C molasses
- 3 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 2 tsp dry mustard
- 1 tsp hot sauce
- 1 tsp Kosher salt, to taste
- 1 tsp Worcestershire sauce
- 1/2 tsp liquid smoke
- 1/2 tsp smoked paprika
- Preheat your oven to 350°F and heat a large, oven-safe skillet over medium-high heat. Add the ground beef and bacon and cook them until there’s no more pink remaining, breaking the ground beef up into small pieces as you go.
- Add the onions, and bell peppers to the pan. Cook, stirring them into the ground beef and bacon until the onions are softened, about 5 minutes. Drain the excess oil, then return the meat mixture back to the pan.
- Stir in the brown sugar, molasses, tomato paste, and vinegar. Bring everything to a boil, then add the water, mustard, hot sauce, paprika, liquid smoke, and salt. Turn off the heat and taste the beans. If you think they need more salt or sugar, go ahead and add it here.
- Spread the beans out into an even layer and cover tightly with aluminum foil. Bake in the center of the oven for one hour, then remove the lid and bake for another 45 minutes to an hour, until the liquid is mostly absorbed and the top is deeply browned. Serve warm. Dassit!
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes