Baked beans with ground beef and peppers: 1 hearty pot

I remember the first time I made these baked beans with ground beef and peppers for a big family Sunday. Everyone was crowded in the kitchen and the smell was just incredible. It has become our absolute favorite thing to serve during those long weekend gatherings because it fills the house with such a cozy aroma. I love how the sweetness from the beans hits you first and then you get that savory beef and the little crunch from the peppers. You are going to love how this warms everyone up and brings them to the table. It is one of those dishes that just feels like a hug in a bowl and I cannot wait for you to try it in your own kitchen.

Why You Will Love This Baked Beans with Ground Beef and Peppers

You will love this dish because it is so hearty and fills you right up. You can serve it as a big main course or just a side dish if you are grilling something else. Since it has both protein and a good mix of vegetables it feels like a complete meal all on its own. It is the kind of comfort food that makes everyone want seconds and it is so easy to put together when you have a hungry crowd waiting.

Ingredients for Baked Beans with Ground Beef and Peppers

Gather these items from your pantry and fridge. We are using beef to keep things savory and delicious and we will use broth instead of any wine or alcohol to keep the flavors rich and deep.

• Lean ground beef
• Canned navy beans or pinto beans drained
• Red and green bell peppers for great color
• One large yellow onion
• Fresh garlic cloves
• Beef broth instead of wine
• Tomato paste
• Brown sugar or molasses
• Yellow mustard
• Smoked paprika and black pepper

Step-by-Step Instructions for Baked Beans with Ground Beef and Peppers

This whole process is very straightforward. You only need about 15 minutes to get everything prepped and then the oven does the hard work for 45 minutes while you relax.

Preparing the Beef and Peppers

Start by browning your lean ground beef in a large skillet over medium heat. Once the beef is mostly cooked through throw in your chopped onions and those colorful bell peppers. Sauté everything together until the vegetables are soft and fragrant. Make sure you drain off any excess fat from the pan to keep the dish light and flavorful before you move on to the next step.

Mixing and Baking the Dish

Now you just need to stir in your drained beans along with the tomato paste and spices. Pour in your beef broth and the brown sugar and mustard then give it a good mix so every bean is coated. Transfer the mixture into a baking dish. Set your oven to a steady 350 degrees and bake it for about 45 minutes. You want to see the sauce bubbling and the top getting a little bit darker and caramelized.

Success Tips for Baked Beans with Ground Beef and Peppers

Sometimes people get confused about how thick the sauce should be but do not worry. If your sauce looks a bit too thin when you check it just let it simmer or bake a few minutes longer. If it looks too thick for your liking just stir in a small splash of beef broth to loosen it up. Here are a few more secrets for the best results.

• Chop your peppers into uniform sizes so they all cook at the same rate.
• Use a heavy cast iron skillet if you have one because it distributes the heat so evenly.
• Let the dish rest for about 10 minutes after you take it out of the oven to let the sauce thicken up perfectly.

Frequently Asked Questions about Baked Beans with Ground Beef and Peppers

Here are some common things my friends ask me when I make this recipe for them.

• Can I freeze this dish? Yes you can definitely freeze it for up to three months in an airtight container.
• What can I use instead of brown sugar? Honey or maple syrup works really well as a natural sweetener if you prefer those.
• Is this dish spicy? It is very mild as written but you can always add some crushed red pepper if you want to give it a little kick.

Nutritional Information for Baked Beans with Ground Beef and Peppers

This is an estimate of the nutrition you get per serving based on a standard recipe yield.

• Calories: 350 kcal
• Protein: 25g
• Fat: 12g
• Carbohydrates: 38g
• Fiber: 8g
• Sugar: 12g

Print