Preview: Well-seasoned Baked Beans with Sausage and Ground Beef are taken to a new level with the addition of ground beef and hot sausage along with bacon.
My friend Larry called these hearty baked beans “the best-baked beans I ever had.” I don’t know if he was extra hungry. Maybe he was just appreciating food he didn’t have to make himself. Nevertheless, he’s a wonderful cook so I’m believing it. Here is the recipe as promised.
The recipe for Baked Beans with Ground Beef and Sausage elevates this well-seasoned casserole to a new level. They are a tradition in our family at all barbecues and cook-outs.
Since these baked beans contain ground beef, sausage, and bacon, they are a meal in their own right. They’re also a tasty side for steaks, pork chops, burgers, etc. Serve them at your next cook-out. Take them to a potluck. Or, fix them for a sick neighbor or friend.
Ingredients and substitutions:
- BACON: Thin-sliced, thick-sliced, peppered bacon, or even turkey bacon. I can’t think of any bacon that wouldn’t be good in this recipe except for the fake bacon bits that come in a jar. No, thank you.
- GROUND BEEF: I like the 88/12 ground beef at Costco. But really, even the cheapest ground beef is OK if you drain off the excess grease.
- SAUSAGE: We are talking about breakfast sausage. Hot or regular-spiced is good.
- ONIONS: Use fresh yellow or white onions. Frozen onions are convenient. Dried onions would be my last choice although they wouldn’t be bad as they have plenty of time to hydrate in the beans.
- BELL PEPPERS: We prefer the red, yellow, or orange peppers because of their mild and slightly sweet flavor. The green ones are cheaper, though, if you enjoy the bitter flavor.
- PORK and BEANS: I buy the cheapest beans because they have more “bean juice.” Suit yourself.
- BARBECUE SAUCE: Our favorite brand is “Head Country Original.” Any brand traditional barbecue sauce is appropriate.
- BROWN MUSTARD: Substitute every day prepared mustard if that’s what you have.
- BROWN SUGAR: I use light brown sugar but dark brown sugar is good, too. If you use granulated white sugar, add a couple of teaspoons of molasses.
Frequently asked questions:
After assembling the recipe, cook on LOW for 3-4 hours.
Yes. The flavors of the beans seem to marry and get better after spending time in the fridge. However, you may need to add some water when reheating them as the beans will absorb moisture.
Although many recipes recommend rinsing beans, I don’t do it in this recipe. The bean juices keep the beans moist. All the seasonings will completely mask the original flavor of the juices.
What should I serve with these beans?
Our favorite way to eat them is with potato chips using the beans as a dip. Please advise if that is not socially acceptable.
These beans make an appearance at all outdoor parties. Serve with burgers, barbecue chicken, steak, kabobs, deviled eggs, etc. Because they are so meaty, they also can serve as a main dish.
I hope you enjoy this recipe as much as my friend, Larry!
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.