Baked beans is one dish I firmly identify with my mom. Any family reunion she’d make a huge batch, pack them up in a dutch oven, and stick them in a bed of coals to fulfill their flavorful goodness.
Her original recipe included regular pork ‘n beans and plenty of green peppers. I remember loving the beans and hating the peppers.….so I wasn’t too opposed to leaving them out of this updated version. You know. For the kids sake. There is nothing green in these beans, but that doesn’t mean they aren’t delicious! And if no peppers seems like sacrilege, then go ahead and put them in with the onions and ground beef. I stopped using regular pork ‘n beans and started using Bush’s Original Baked Beans when Chef had a couple dozen #10 cans left over from a catered function and I love it so much more.
Another great potluck/picnic choice as it can be made the day ahead and put in the oven an hour before serving.
BBQ Baked Beans for a Crowd
serves 25–easily cut to 12, just use 2 28 oz. cans of bushes baked beans, and only 1 can of kidney beans. Halve the remaining ingredients.
1 pound ground beef
1 1/2 large onion, chopped (about 1 1/2 cups)
1 #10 can Bush’s Original Baked Beans (117 oz. size)
2 cans kidney beans (14 oz. size)–drained and rinsed
1 can black beans (14 oz. size)–drained and rinsed
Brown the ground beef in a skillet. Drain the grease and add the onion. Cook until onion is tender. Set aside.
In a large, oven-safe cast iron pot, pour in the cans of beans. Add the hamburger. Add the remaining ingredients. Mix carefully; beans will smoosh if over stirred. Put on a tight fitting lid and bake in a 275 degree F oven for 1– 1/2 hours.