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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My adaptation of a recipe found on to make it a little more adult. Serve with corn bread or biscuits (or pop some refrigerated biscuits on top before baking!). The cinnamon adds a subtle flavor you won't identify as such. You can also add some corn, if you like. Ingredients:
1 1/2 lbs 93% lean ground beef |
1 large green bell pepper, chopped |
1 large onion, chopped (avoid sweet onions for this) |
2 garlic cloves, minced |
6 slices fully-cooked bacon, crumbled |
1/2 cup ketchup |
1 (8 ounce) can tomato sauce |
1/4 cup molasses or 1/4 cup maple syrup |
1 teaspoon dry mustard |
1/2 tablespoon prepared brown mustard (do not use yellow mustard) |
1 (16 ounce) can boston baked pork and beans |
1 (16 ounce) can kidney beans or 1 (16 ounce) can great northern beans, drained and rinsed |
1 teaspoon kosher salt (if using table salt, use 1/2 as much) |
1/2 teaspoon ground black pepper |
1/2 teaspoon cinnamon |
1 teaspoon chili powder (or to taste) |
Directions:
1. In a large, oven-safe skillet with a lid, over medium heat, brown beef. Add bell pepper, onion, and garlic and saute for 5 to 7 minutes until onions and peppers are soft.
2. Add bacon, ketchup, tomato sauce, molasses, mustards, pork and beans, kidney beans, salt, pepper, cinnamon, and chili powder if using. Stir well.
3. Cover and transfer to a 400F oven for 25-30 minutes. (If using biscuits on top, do NOT cover!).
4. Alternatively, after step 1, transfer the contents of the skillet to a slow cooker. Add the remaining ingredients and cook on high for 1-2 hours or low for 3-4 hours.
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