This easy Southern Baked Beans with Ground Beef recipe is smoky, sweet, and packed with flavor! Slow-baked with crispy bacon on top, it’s the perfect side dish for BBQs, potlucks, and family gatherings.
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Baked beans are a traditional side dish rooted in history. Originally made with Native American ingredients like beans and maple syrup, this dish has evolved to include tasty additions like bacon and molasses. Today, baked beans remain a staple in southern cuisine with their sweet and savory flavors.
If you like this Southern recipe, you may also love our boiled peanuts or these tasty bacon and green beans.
Why We Love This Recipe
- Rich and Hearty: Ground beef adds a meaty, satisfying bite to the classic baked beans.
- Sweet and Tangy Balance: A mix of brown sugar, molasses, and ketchup creates the perfect blend of savory sweetness.
- Easy and Budget-Friendly: Uses simple pantry staples for a no-fuss dish.
- Great for Gatherings: A guaranteed hit at BBQs, potlucks, and family dinners.
Ingredients for Baked Beans with Ground Beef
- Beans: Grab your favorite beans from the pantry. Pork and beans work great, but feel free to use pinto beans, or navy beans if that's what you have on hand. Pro tip: Opt for low-sodium canned beans to keep the salt levels in check.
- Onion: You'll need a large onion, finely diced.
- Ketchup: Three-fourths a cup of ketchup adds a hint of tanginess and sweetness. It's the secret ingredient that ties everything together!
- Yellow mustard: Three tablespoons of yellow mustard provide a touch of acidity. If you're feeling adventurous, try using Dijon mustard for a bit of extra flavor.
- Molasses: Molasses lends a deep, caramel-like sweetness to our baked beans. This ingredient creates that sticky, caramelized sauce we all love.
- Brown sugar: Sweeten the deal with brown sugar.
- Ground beef: Adds a meaty flavor and a hearty bite.
- Bacon: Last but certainly not least, we'll need bacon for a smoky flavor and crispy texture.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pork and Beans: Swap pork and beans for pinto beans for a slightly different texture.
- Molasses: Use maple syrup for a slightly different flavor.
- Pork Bacon: Substitute turkey bacon for a leaner option.
- Mustard: If you're out of mustard, try another splash of apple cider vinegar for acidity.
- Kid-Friendly: Add diced hot dogs to the beans for a fun twist that kids will love.
- Flavor: Experiment with different types of mustard, such as Dijon or whole grain.
How To Make Baked Beans with Ground Beef
STEP ONE: Preheat the Oven and Prepare the Ground Beef
Preheat the oven to 325°F (162°C). In a skillet over medium heat, cook the ground beef and onions until browned and cooked through. Once done, drain and set aside.
STEP TWO: Mix Ingredients
In a mixing bowl, combine the ground beef, sautéed onion, canned beans, ketchup, yellow mustard, molasses, brown sugar, and seasoning. Thoroughly mix the ingredients until evenly distributed.
STEP THREE: Assemble the Dish
Transfer the bean mixture to a baking dish. Arrange the bacon slices on top of the bean mixture.
STEP FOUR: Bake and Serve
Bake for two hours uncovered until the beans are bubbling and the bacon is cooked.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Drain the ground beef. Too much grease can make the beans oily rather than rich and saucy.
✔️ DO Use pork and beans with the sauce. The liquid adds flavor and prevents the dish from drying out.
❌ DO NOT Skip the acidity. Apple cider vinegar and mustard balances the sweetness and keeps the dish from being too heavy.
❌ DO NOT Stir too soon after baking. Let the beans settle so the sauce thickens properly before serving.
Storage
Store leftover baked beans in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through or heat in a saucepan on the stove.
Recipe FAQs
Cook the beans for a longer period of time to allow the sauce to reduce and thicken naturally.
Yes, you can prepare the bean mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Simply cover the baking dish with plastic wrap or aluminum foil and refrigerate until ready to bake.
Yes, you can freeze leftover baked beans for up to 3 months. Allow the beans to cool completely before transferring them to freezer-safe containers or resealable bags. Be sure to leave some room at the top of the container or bag to allow for expansion during freezing.
Related
- Skillet Cornbread
- Classic Southern Potato Salad
- Instant Pot Ham and Beans
- Chipotle Pinto Beans
- Butter Beans Recipe
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📖 Recipe
Baked Beans with Ground Beef
Equipment
- Cast iron skillet
- Mixing bowls
Ingredients
- 5 15 ounce cans Van Camp's Pork and Beans
- 1 large onion diced
- ¾ cup ketchup
- 3 tablespoons yellow mustard
- ¼ cup molasses
- ⅓ cup brown sugar
- ½ pound bacon
- ¾ pound ground beef
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 325°F (162°C).
- In a skillet over medium heat, cook the ground beef and onions until browned and cooked through. Once done, drain and set aside.
- In a mixing bowl, combine the ground beef, sautéed onion, canned beans, ketchup, yellow mustard, molasses, brown sugar, and seasoning. Thoroughly mix the ingredients until evenly distributed.
- Transfer the bean mixture to a baking dish. Arrange the bacon slices on top of the bean mixture. Bake for two hours uncovered, or until the beans are bubbling and the bacon is cooked.
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Notes
- Pork and Beans: Swap pork and beans for pinto beans for a slightly different texture.
- Molasses: Use maple syrup for a slightly different flavor.
- Pork Bacon: Substitute turkey bacon for a leaner option.
- Mustard: If you're out of mustard, try a splash of apple cider vinegar for acidity.
Shanna says
Yummy! My dad always made these when we were growing up. Love them and they were always a hit with our cookout guests.