Slightly Sinful Baked Beans
WARNING! If you’re counting calories, or if you’re into eating super healthy foods, this recipe is NOT for you. On the other hand, if you’re looking for the best baked beans you’ve ever tasted, you’re in the right place! We’re talking a whole pound of brown sugar, a whole pound of bacon, and a whole pound of beef—not to mention the tomatoes and onions. Oh, and let’s not forget those beans! Yep, this is one darn good recipe. I personally think it deserves a prominent place on the table at your next barbecue. In fact, I would venture to say that without these beans, it’s not a REAL barbecue. You might be wondering about the name. These beans have been branded “slightly sinful” because that pound of bacon I mentioned. . . well, it’s just thrown right in. . . you don’t even cook it first. And the whole thing bakes in your oven for 4 hours. Boy, is your house going to smell good! Start by browning the ground beef. Drain the excess fat and set aside. Meanwhile, cut up the onion and bacon. Mix all the ingredients in a Dutch oven and bake UNCOVERED for 4 hours at 350.
Stir frequently and add water as needed—or if it’s not thick enough, raise the temperature to 400 during the last hour.
Serving Suggestion: Serve with any of these barbecued dishes:
Louisiana Style Barbecued Chicken
Recipe By: Origin Unknown/Courtesy of Vivian Miyahara/Slightly Adapted by Winner Dinners
Serves about 12
1 53-ounce can of pork and beans, undrained
1 15-ounce can of pork and beans, undrained
1 pound of ground beef, browned
1 pound of bacon, raw, cut up
1 onion, chopped
1 28-ounce can diced tomatoes
1 pound of light brown sugar
Brown the ground beef. Drain the excess fat and set aside. Meanwhile, cut up the onion and bacon. Mix all the ingredients in a Dutch oven and bake UNCOVERED for 4 hours at 350. Stir frequently and add water as needed—or if it’s not thick enough, raise the temperature to 400 during the last hour.
My goodness, that looks delicious and easy enough for an old bachelor like me. I bet this could be made in a slow cooker, maybe nuke the bacon a little bit first?
Hey Mike! Thanks for your comment. I actually wouldn’t recommend making this dish in a slow-cooker. There’s quite a bit of liquid in the beans before you put them in the oven, and since you bake them UNCOVERED, the liquid evaporates and the mixture is pretty thick after 4 hours. A slow-cooker wouldn’t be able to do that, and they would still have a lot of liquid in them. And yes, you are right—this is a very easy recipe. And since you’re a bachelor, I’ll tell you that I freeze the leftovers in small containers and serve them again later.
I also made the beans this afternoon. (I made the red potato salad, too). We hope they are the ones we had at your house! I have them in my crock pot crock in the fridge, and I’m going to start them 1st thing in the morning!
Yep, those are the beans I served the night you were here. They get much thicker as they bake in the oven. Thanks for your comment, Lisa! Happy 4th of July!