Best of the West Bean Bake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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Hearty & satisfying side dish for summer cookouts or Super Bowl parties. A one-pot wonder that makes a huge kettle-full. Fantastic when reheated the next day too! Ingredients:
1 lb ground beef |
1 lb bacon, chopped |
1 onion, chopped |
1/2 cup ketchup |
1/2 cup bottled barbecue sauce |
1/4 cup mustard |
1/4 cup molasses |
1 teaspoon chili powder |
1 teaspoon ground pepper |
2 (16 ounce) cans small pink beans, rinsed & drained (goya) |
2 (16 ounce) cans white beans, rinsed & drained |
2 (16 ounce) cans pork & beans |
Directions:
1. Preheat oven to 350.
2. In ovenproof kettle, cook beef, bacon, and onion over moderate heat, stirring to break up lumps for about 20 minutes or until beef is no longer pink & bacon is slightly crisp. Transfer to a large strainer to drain the grease & then return to the kettle. Add ketchup, barbecue sauce, mustard, molasses, chili powder, & six cans of beans. Stir until well combined.
3. Note: you can modify the types beans to your liking. I don't use kidney beans myself; however you can add them in place of the pink ones. Can't really go wrong with whatever kind you chose!
4. Bake mixture, covered, in middle of oven for at least an hour. Serves about 20 as a side dish.
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