Prep: 10 minutes •
Cook: 40 minutes •
Total: 50 minutes •
Yield: 6–8 servings
Savory Baked Beans with Ground Beef — classic comfort-food casserole.
Introduction
Savory Baked Beans with Ground Beef is a warm, filling casserole that blends the smoky-sweet flavors of barbecue sauce, brown sugar, and Worcestershire with the satisfying texture of three types of beans and browned beef. It’s easy to make, very forgiving, and perfect for family dinners, potlucks, or chilly evenings when you want something that feels like home.
The dish can be adapted to what you have on hand — swap beans, adjust sweetness or heat, and finish with cheese if you like a melty top. Serve with cornbread or biscuits for a classic pairing.
Table of Contents
Ingredients
Instructions
Troubleshooting & Tips
Storage
Variations & Serving Ideas
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Ingredients
Ingredient Amount
Ground beef 1 lb / 450 g
Onion, chopped 1 medium
Garlic, minced 2 cloves
Baked beans in tomato sauce 1 can (28 oz / 800 g)
Kidney beans, drained & rinsed 1 can (15 oz / 425 g)
Pinto beans, drained & rinsed 1 can (15 oz / 425 g)
Barbecue sauce 1 cup / 250 ml
Brown sugar 2 tbsp
Worcestershire sauce 1 tbsp
Mustard (yellow or Dijon) 1 tsp
Smoked paprika (optional) 1/2 tsp
Salt & black pepper To taste
Shredded cheddar cheese (optional topping) 1 cup / 100 g
Instructions
Preheat: Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) casserole dish.
Brown the beef: In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened, about 6–8 minutes. Drain excess fat if you prefer a lighter casserole.
Sauté garlic: Add the minced garlic and cook about 1 minute until fragrant.
Make the sauce: Stir in the baked beans, kidney beans, pinto beans, barbecue sauce, brown sugar, Worcestershire sauce, mustard, and smoked paprika (if using). Season with salt and pepper. Bring to a gentle simmer and cook 4–5 minutes to let the flavors meld.
Assemble: Transfer the bean-and-beef mixture to the prepared casserole dish and spread evenly.
Bake: Bake uncovered for 35–40 minutes, until bubbly and heated through. If using cheese, sprinkle shredded cheddar across the top during the last 10 minutes of baking so it melts and browns lightly.
Rest & serve: Let the casserole rest 5 minutes before serving. Serve warm with cornbread, biscuits, or over steamed rice.
Troubleshooting & Tips
Too sweet? Reduce the brown sugar or choose a lower-sugar barbecue sauce.
Need more depth? Add 1–2 tsp liquid smoke or an extra splash of Worcestershire for smoky umami.
Make-ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if starting from cold.
Leftovers: If pasta or rice will be mixed in later, slightly undercook the beans mixture so it doesn’t dry out when reheated.
Storage
Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or in the oven (350°F / 175°C) until warmed through.
Freeze: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
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Variations & Serving Ideas
Add cooked smoked sausage or bacon for extra smokiness.
Stir in a handful of chopped fresh cilantro or green onions before serving for brightness.
For a spicier version, add 1 diced jalapeño or 1/2–1 tsp cayenne pepper to the sauce.