These baked beans with ground beef are made with bacon, three kinds of beans, and lots of tangy barbecue flavor. This side dish is perfect for any summer meal.
This post was originally published on September 10, 2019, and has been fully updated.
Best baked beans
Take your summer barbecue game to the next level with these hearty baked beans. Loaded with ground beef and bacon, these beans are incredibly satisfying.
The sauce is sweet and tangy, and the canned beans keep the preparation easy.
If you're planning a 4th of July gathering, these beans will go perfectly with all of your summer cookout favorites.
This recipe is ideal for making ahead. The beans keep well and reheat easily, making this dish a great option for easy entertaining.
Ingredient notes
- Beans - We're using a blend of pork and beans, kidney beans, and white beans such as navy, butter, or cannellini.
- Ground beef and bacon add flavor and richness, turning this side dish into a meal by itself.
- Brown sugar - Both light and dark brown sugar can be used.
- Mustard - I love classic yellow mustard in this recipe.
- Apple cider vinegar provides a touch of acidity to balance the other flavors.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking the meat apart as it cooks. This will take 5-6 minutes. Transfer the meat to a bowl and drain any excess grease.
- Add the bacon to the pan and cook until brown and crisp. This will take 10-15 minutes. Using a slotted spoon, transfer the bacon to a bowl. Drain the excess grease, leaving about 2 tablespoons in the pan.
- Add the onion to the pan and cook in the bacon drippings until soft and translucent. This will take 3-4 minutes.
- Add the pork and beans, kidney beans, and cannellini beans. Then add the ketchup, brown sugar, mustard, and vinegar. Stir to combine.
- Add the ground beef and bacon back to the pan, reserving some of the bacon to top the casserole. Stir to combine.
- Transfer the beans to a deep 9x13 casserole dish. Bake at 375 degrees for 20 minutes. Top with the reserved bacon and bake for another 10 minutes. Serve.
How to serve baked beans
Baked beans are more than just a sidekick for hot dogs. Turn these beans into the star of your summer entertaining menu with these serving ideas.
- As a side dish to fried chicken or sub sandwiches.
- As a main dish served with cornbread and a house salad.
- As a topping for french fries or nachos.
- Set up a toppings bar and serve the beans chili-style.
- Make Frito pie - top Fritos with the beans and your favorite toppings.
FAQs
Baked beans can certainly be frozen. To freeze, cool the beans completely. Transfer them to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Baked beans reheat well. Smaller portions can be reheated in the microwave. For larger portions, use the stovetop or the oven. For the stovetop method, transfer the beans to a large pot. Heat over medium-low heat, stirring frequently, until warmed through. For the oven method, preheat the oven to 350 degrees. Transfer the beans to an oven-safe dish, cover with aluminum foil, and bake for 20-30 minutes until heated through.
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Baked Beans with Ground Beef and Bacon
Ingredients
- 1 pound ground beef
- 1 pound bacon (cut into 1-inch pieces)
- 1 large yellow onion (diced)
- 2 28-oz cans pork and beans (not drained)
- 1 15.5-oz can navy, butter, or cannellini beans (not drained)
- 1 15.5-oz can kidney beans (not drained)
- ½ cup light or dark brown sugar
- ½ cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
Instructions
- In a large heavy-bottomed pan set over medium heat, cook the ground beef until browned, breaking apart the meat as it cooks. This will take 5-6 minutes. Using a slotted spoon, remove the beef from the pan and drain the excess fat.
- Add the bacon to the pan and cook until brown and crisp, approx. 10-15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain the excess drippings, leaving two tablespoons of drippings in the pan.
- Add the onions to the bacon drippings and cook until soft and translucent, about 3-4 minutes.
- Add the beans, ketchup, brown sugar, mustard, and vinegar to the pan. Stir to combine. Add back the beef and bacon, reserving some of the bacon for the top of the casserole.
- Transfer the mixture to a 9x13 baking dish. Bake for 20 minutes. Add the reserved bacon to the top and bake for another 10 minutes. Serve.
Notes
- To freeze, cool the beans completely. Transfer them to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Baked beans reheat well. Smaller portions can be reheated in the microwave. For larger portions, use the stovetop or the oven. For the stovetop method, transfer the beans to a large pot. Heat over medium-low heat, stirring frequently, until warmed through. For the oven method, preheat the oven to 350 degrees. Transfer the beans to an oven-safe dish, cover with aluminum foil, and bake for 20-30 minutes until heated through.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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