This recipe makes a huge batch. It's great for holidays or potluck dinners. The recipe is the original recipe as I received it but I have noted the changes/alterations
KICKED UP BAKED BEANS
2 large cans Bush’s Bold and Spicy Beans
2 large cans Bush’s Homestyle Beans
1 large onion, chopped
1 green pepper, chopped
1-1/2 lbs. ground beef
1 clove garlic, pressed or minced
˝ lb. bacon, chopped and cooked but not crisp
1 lb. smoked sausage, cut into bite-sized pieces
˝ regular size bottle ketchup
1 regular size bottle Sweet Baby Ray BBQ Sauce
˝ cup brown sugar
1-2 jalapeno peppers, sliced
Brown ground beef with onion, garlic, and green pepper; drain. Mix all ingredients in large roaster pan (or two 9x13 pans). Bake uncovered at 350F for 1 hour.
I do not use green pepper (unless I have it in house).
I use store brand beans home-style or country-style when
I use store brand BBQ sauce (honey-BBQ flavor)... but you can use a hickory flavor too... it's all about personal taste.
I usually add 1 additional can of ‘homestyle’ beans.
I have used 5 cans (instead of 2 large cans) Bush’s Medium Sauce Chili Beans when they were on sale for 64 cents a can!!
I do not use clove garlic. I generously season meat when browning and when mixing all the ingredients in pan(s) with Adobo seasoning (it’s a garlic-salt product found in Hispanic aisle at the grocery store) and ground black pepper.
I have used white sugar rather than brown sugar ... either is OK but I do think that brown sugar gives a better flavor!!
11-21-2012, 05:35 PM
omg-my DH would be so happy. (As he sailed around the house backwards). He loves baked beans and bacon and sausage.lol
11-22-2012, 01:21 PM
I sounds so yummy and filling..
11-23-2012, 07:07 PM
WOW this sounds GGGOOODDD!!!
11-23-2012, 09:51 PM
~What is a "large can" in ounces? 16, 29, 55, 117? How many would you say this served? Two 9X13's so I'm thinking 20? Hope so because I see almost $20 in sale priced ingredients there. :O
I make something similar with this recipe: The Best Baked Beans Ever | The Pioneer Woman Cooks | Ree Drummond I usually just use rendered bacon fat that I've saved in the fridge and skip adding actual meat to make the dish cheaper.~