Prep 20 mins
Cook 2 hrs
I typically use the tinned maple baked beans in this; if you use regular baked beans you may want to add an extra tbsp of brown sugar. This is great on a cold day.
- 1⁄2 lb bacon
- 1 lb lean ground beef
- 1 large onion, chopped
- 2 (14 ounce) cans pork and beans, or beans in tomato sauce if you prefer
- 1 (14 ounce) can stewed tomatoes
- 1⁄4 cup packed brown sugar
- 1 teaspoon chili powder
- 1⁄8 teaspoon celery salt
- salt and pepper
- Preheat oven to 300F degrees.
- In a large skillet, cook bacon until crisp; remove and drain fat from skillet; crumble bacon and set aside.
- In the same skillet, brown the ground beef and onion; drain off any fat.
- Combine all ingredients in a casserole dish and bake for 2 hours; I keep it covered during the first hour, then remove the cover and stir, and leave the cover off for the last hour of cooking, although the original recipe did not specify this.
I love beans and make them from "scratch" a lot and I still will. However, these beans are so easy to prepare and taste so good, they will be done on many occasions as well. It is correct to cover for the first hour of cooking. I think it would dry out with 2 hours of uncovered cooking.
This is a great easy recipe that most everyone seems to like. I'm going to try to do it in the crockpot next time. It's too hot to use the oven. I use Bush's Baked Beans and so far have used a different variety each time. Each was wonderful.
This was easy and was indeed hearty. I took Garlic cresent rolls and placed them over the top of the casserole about 20 mins before it was completed cooking and let them brown. The casserole sat in the frig overnight before it was reheated for dinner. I also took some for breakfast - nuking it in the microwave at work. I doubled the original recipe with no problems. I used pork & beans and Italian stewed tomato's. I didn't double the brown sugar amount.