Loaded Baked Beans: A Flavorful and Easy Delight
A hearty and flavorful side dish, these loaded baked beans are packed with ground beef, sausage, bacon, and vegetables, all baked in a sweet and smoky sauce.
Equipment
- cast iron skillet
- Smoker
- oven
Ingredients
- 28 oz canned baked beans
- 1 lb ground beef
- 1 cup smoked sausage, sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- ½ pound bacon, diced
- ¼ cup maple syrup
- ¼ cup light brown sugar
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 tablespoon BBQ seasoning
Instructions
- Brown the ground beef in a large cast iron pan over medium heat, seasoning with salt, pepper, and garlic powder. Drain excess grease and set aside.
- Prepare the remaining ingredients by slicing the smoked sausage and dicing the onion, bell pepper, and bacon.
- Combine the cooked beef, sausage, diced vegetables, bacon, canned baked beans, maple syrup, brown sugar, BBQ seasoning, and water in the pan. Stir everything together thoroughly.
- Cook in a smoker at 225°F for 1 hour, then increase the temperature to 350°F and cook for an additional 30-40 minutes, stirring occasionally.
- Alternatively, bake in an oven preheated to 350°F for 30-40 minutes.
- Serve the loaded baked beans once the vegetables are tender and the bacon is fully cooked.
Notes
- Do not rinse the canned beans; keep the liquid for added flavor. If the beans seem too dry during cooking, add more water to reach your desired consistency.
- For storage, refrigerate covered with foil for 3-4 days or in an airtight container for up to a week. Consider adding jalapeños, chorizo, or hot sauce for a spicy kick, or serve over rice as a main course. Enhance flavor with BBQ sauce, yellow mustard, Worcestershire sauce, or apple cider vinegar. A slow cooker can also be used by simmering on low heat for several hours.
Notes
Do not rinse canned beans; retain the liquid for flavor. If beans appear too dry during cooking, stir in additional water to adjust consistency. Refrigerate covered with foil for 3-4 days, or store in an airtight container for up to 1 week. Variations include adding jalapeños, chorizo, or hot sauce for spice, or serving over rice as a main dish. Flavor enhancements can be made with BBQ sauce, yellow mustard, Worcestershire sauce, or apple cider vinegar. A slow cooker can also be used by simmering on low heat for hours.