Loaded Baked Beans

If you’re planning on taking food to your next family gathering, try making this. baked beans. 3 types of meat, 2 types of beans, and sauce Smokey, sweet and full of depth.. They disappear every time.

Loaded Baked Bean Ingredients

• bacon:Regular or thick-cut bacon both work great. Use whatever you prefer or have on hand.
• Serve as an entree:These beans are hearty enough to serve as a main dish! For the main dish, plan to feed about 7-8 people.
• For saucier beans:These baked beans are not as tasty as others. If you want a little more sauce, mix in half a cup of beef broth in step 6.

How to Make Loaded Baked Beans

Everything is browned, layered together and done in the oven. Stack it next to your ribs, spoon it over hot dogs, macaroni salad, or eat it straight from the pot with a big slice of cornbread. No matter what you’re serving, this easy recipe is always a hit!

1. Cook the bacon: Preheat the oven to 350°F, then cook the bacon in a large ovenproof pot over medium heat until crispy, about 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons oil in a small plate and discard the rest.
2. Beef Dishes: Add the ground beef to the same pot and brown over medium heat until no pink remains, about 7 to 8 minutes. Drain the fat and reserve the meat with the bacon.
3. Sausage Cooking: Add the smoked sausage to the pot and cook over medium heat for 2-3 minutes. Remove from skillet and reserve with bacon and beef. Drain the fat from the sausage.
4. Stir-fry vegetables: Return the reserved bacon grease to the pot along with the chopped onion and bell pepper. Cook over medium heat until tender, 3 to 4 minutes, then add beef, bacon, and sausage back to skillet.
5. Add beans and spices: Stir in baked beans, kidney beans, barbecue sauce, brown sugar, Worcestershire, mustard, garlic powder, chili powder, salt and pepper.
6. baking: Once fully heated and combined, transfer the pot to the oven and bake the baked beans, uncovered, for 40 minutes.

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Loaded Baked Beans

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Sweet and smoky baked beans with bacon and a rich, tangy sauce. It’s an easy and hearty side dish that’s perfect for barbecues, potlucks, and family dinners.

lecture dinner, main dish, main course, main dish, side dish

cooking American, Amish, Barbecue, Southern

keyword baked beans, baked beans recipe, easy stuffed baked beans, baked baked beans, stuffed baked beans recipe

preparation time 20 minute minute

cooking time 1 hour hour

total time 1 hour hour 20 minute minute

night soil 10 night soil

calorie 570calorie

author Alyssa Rivers

ingredient

• 12 oz. chopped bacon I prefer regular cut
• 1 pound ground beef
• 14 oz. thinly sliced ​​smoked sausage Or kielbasa sausage
• 1 cup finely chopped sweet onion
• 1 cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 1 (28 ounces) Can Baked Beans
• 1 (15 ounces) You can drain and rinse the dark red kidney beans.
• ⅔ cup barbecue sauce
• ½ cup dark brown sugar
• 2 tablespoon Worcestershire Sauce
• 2 tablespoon yellow mustard
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper some taste
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

guideline

• Preheat oven to 350 degrees Fahrenheit.
• add 12 ounces chopped bacon Place in a large ovenproof pot and cook over medium heat until crispy, about 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons oil in a small plate and discard the rest.
• brown and brittle 1 pound ground beef In the same pot, boil over medium-high heat until no pink remains, about 7 to 8 minutes. Drain the fat and reserve the meat with the bacon.
• add 14 ounces thinly sliced ​​smoked sausage Place in a pot and boil over medium heat for 2-3 minutes. Remove from skillet and reserve with bacon and beef. Drain the fat from the sausage.
• Add the reserved bacon grease back to the pot. 1 cup finely chopped sweet onion, 1 cup chopped green bell pepperand ½ cup chopped red bell pepper. Cook over medium heat until tender, 3 to 4 minutes, then add beef, bacon, and sausage back to skillet.
• Please stir 1 baked bean (28 ounces), 1 (15 ounce) can dark red kidney beans, drained and rinsed, ⅔ cup barbecue sauce, ½ cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon saltand ¼ teaspoon ground black pepper.
• Once heated and combined, transfer the pot to the oven and bake for 40 minutes.

memo

remaining instructions

• refrigerator: Store leftovers in an airtight container in the refrigerator for up to 1 hour. 5 days.
• Freezer: Freeze in an airtight, freezer-safe container or bag for up to 1 hour. 3 months. Thaw completely before reheating.
• Stay ahead: Please prepare the beans 24 hours ago Store covered in the refrigerator until ready to serve.
• Reheat: Heat on the stovetop over medium heat, stirring occasionally to prevent burning, or reheat in the microwave. Every 30~60 secondsStir until heated through.

nutrition

calorie: 570calorie | carbohydrate: 49g | protein: 27g | province: 30g | Saturated Fat: 11g | Polyunsaturated fat: 4g | Monounsaturated fat: 13g | Trans fat: 0.3g | Cholesterol: 86mg | sodium: 1316mg | potassium: 861mg | fiber: 8g | sugar: 19g | Vitamin A: 370IU | Vitamin C: 25mg | calcium: 91mg | steel: 5mg

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