Easy Baked Beans Recipe
Savory baked beans with ground beef, brown sugar, and bacon.
Large Saute Pan
- 1 lb Ground beef
- 2 each 28-oz cans baked beans Bush Original
- 6-8 strips Hickory smoked bacon
- 1 cup Dark brown sugar
- 1 cup Green onions, chopped approximately 1 bunch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Black pepper
- Dash salt taste test before adding salt!
Preheat oven to 400F.
In a large saute pan, brown the ground beef and drain off the fat. Add the dark brown sugar, green onions, Worcestershire sauce, pepper, and salt. Mix well. Pour off and discard some of the liquid but don’t drain all the liquid from the canned beans. You want to pour off just the little bit of liquid that’s settled on top of the beans. Then add the canned beans and gently mix. Over mixing will cause the beans to get too soft and/or mushy.
Pour into a large casserole dish. Lay the bacon strips on top. MY BEST TIP: Cut the bacon first, with a pair of scissors, into approximately 1-inch squares. Then spread the chopped bacon on top of the beans. This method makes serving the beans a lot easier as you don't have to deal with the bacon flopping around! Also, it ensures everyone gets a bite of bacon.
Bake in the oven uncovered for about 30 minutes. Then, turn on the broiler and broil the baked beans for about 5 minutes to get the bacon nice and crispy.
- Keep any leftover baked beans in the refrigerator for up to 3 days. Make sure they are stored in an airtight container.
- Use low sodium bacon, and/or lower-sodium baked beans, if preferred.
Serving: 1serving | Calories: 534kcal | Carbohydrates: 68g | Protein: 22g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 999mg | Potassium: 890mg | Fiber: 11g | Sugar: 27g | Vitamin A: 134IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 5mg