This baked beans recipe is one of our favorites to make year round. It is quite literally a ONE POT DINNER, taken from “Delectable Dishes,” A Collection of Recipes sold as a fundraiser for Alameda High DECA. The recipe itself was provided by my high school DECA teacher, JoAna Sydow, who taught me everything I know about marketing and business presentations. Ms. Sydow lost her battle with cancer, though she is fondly remembered every time I prepare the recipe we once enjoyed together.
You can have these beans on their own or as a side dish at a BBQ gathering of friends and family. Those we’ve made it for have referred to it as “crack beans” because they’re so addictive. It’s that amazing. We hope that you and yours enjoy it and as much as we do every time we make it. We enjoy it paired with a Pinot Noir from Bennet Valley Cellars or the 2012 Estate Syrah from Belden Barns.
ONE POT DINNER
(Preheat Oven at 375 degrees)
1lb. Ground Beef
3/4lb. Bacon (cut in small slices)
1 Cup Diced Onion
2 15oz. Cans of Pork and Beans
1 Can of Kidney Beans (drained)
1 Can of Butter Beans (NOT LIMA BEANS)
1 Cup of Brown Sugar
1 Table Spoons of Garlic Pepper
1/4 spoon of salt
4 Table Spoons of Liquid Smoke (I used Applewood)
1 Cup of Ketchup
Brown onions and bacon in a large skillet. Add ground beef.
Remove skillet from the heat and drain grease.
Pour mixture in a large mixing bowl.
Add all cans of beans, brown sugar, salt, garlic pepper, liquid smoke, and ketchup.
Mix together and then pour into a large baking dish.
Bake at 375 degrees for one hour or until thick and brown around the edges of the baking dish.