Every backyard barbeque needs barbecue ribs, potato salad, baked beans, and homemade ice cream, right? Since Jay from Bush’s Beans isn’t letting Duke talk, we’ll share our recipe. We’re not sure who started making this recipe first, because we kind of all make it, with our own little twist of course, but we think it was Nana.
It is delicious when a pound of breakfast sausage is added or used instead of ground beef. If you want this dish to feed a few more people, you can always just add a can or two of pork and beans.
Ingredients
- 1 pound ground beef, browned and seasoned
- 1 pound bacon, cooked
- 1 – 15.5-ounce can navy beans, drained
- 1 – 15.5-ounce can kidney beans, drained
- 2 – 15-ounch can pork and beans
- ½ cup brown sugar
- ½ cup ketchup
- ½ cup barbeque sauce
- 1 teaspoon dried mustard
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 medium onion, diced
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9×13 with cooking oil.
- (If you don’t use ground beef, you may need to drain the navy and kidney beans.)
- Mix all the ingredients in a large mixing bowl then pour into the prepared 9×13.
- Heat in preheated oven until bubbly. (This may take about 30 -45 minutes.)
“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8
