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This recipe originally appeared in Blackstrap Molasses: 4 Recipes to Try and Love.
Three Baked Beans with Beef and Bacon
Sarah Nussbaum
Category
Main Course
Un-BEAN-lievable! This is the dish you’ll be asked to bring over and over again to reunions, parties and picnics. Can be made ahead – just refrigerate and extend baking time until beans are bubbly. A Midwestern favorite. Blackstrap molasses makes them even more savory and delicious!
Ingredients
- 1 – 15 oz. can dark red kidney beans
- 1 – 15 oz. can butter beans or white beans
- 1 – 15 oz. can pork and beans
- 1/2 lb . bacon
- 1 lb . ground beef
- 2 small onions, chopped
- 3/4 c . brown sugar
- 1/2 c . blackstrap molasses
- 1 c . ketchup
- 1 tsp . yellow mustard
Instructions
- In a large, deep baking dish, mix all the beans together (do not drain). Set aside. In a cast iron skillet, cook the bacon until it is browned but still soft. Remove bacon from skillet, leaving the grease in the skillet. Slice bacon into small pieces. Add the ground beef to the skillet and cook until browned. Add the cut-up bacon, onions, brown sugar, blackstrap molasses, ketchup and mustard and gently stir until mixed together. Add meat mixture to bean mixture and stir to blend. Cover and bake at 350 F for 1 hour or longer, until beans are thick and bubbly. If desired, bake the last 5-10 minutes uncovered for a crustier top.
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