Three-bean Baked Beans

Three-bean Baked Beans Recipe from USA with Ground Beef and Bacon

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Three-bean baked beans is a classic comfort food dish that is perfect for potlucks, barbecues, or just a cozy night in. This hearty and flavorful dish is sure to be a hit with family and friends.

History

Baked beans have been a staple in American cuisine for centuries, with recipes dating back to the early colonial days. The addition of three different types of beans - pork and beans, butter beans, and kidney beans - adds a unique twist to this traditional dish.

Ingredients

0.5 lb (227 g) ground beef
5 strips of bacon, diced
0.5 cup chopped onions
2 cans (16 oz or 454 g each) pork and beans, undrained
16 oz or 454 g can butter beans, rinsed and drained
16 oz or 454 g can kidney beans, rinsed and drained
0.33 cup packed brown sugar
0.25 cup sugar
0.25 cup ketchup
0.25 cup barbecue sauce
2 tbsp molasses
2 tbsp mustard
0.5 tsp salt

How to prepare

In a large skillet or saucepan, brown the ground beef, bacon, and onion over medium heat. Drain well.
In a large bowl, combine all of the beans.
Add the meat mixture to the beans and stir well.
Add the remaining ingredients and mix well.
Pour the mixture into a greased 2.5 qt (2.36 liter) baking dish.
Bake, uncovered, at 350°F (177°C) for 1 hour.

Variations

Add diced bell peppers or jalapenos for a spicy kick.
Use vegetarian ground beef crumbles or omit the meat altogether for a meatless version.
Experiment with different types of beans, such as black beans or pinto beans.

Cooking Tips & Tricks

Make sure to drain and rinse the canned beans before adding them to the dish to remove excess sodium.

- For a smokier flavor, you can add a few drops of liquid smoke to the mixture before baking.

- Feel free to customize the recipe by adding your favorite seasonings or vegetables, such as bell peppers or jalapenos.

Serving Suggestions

Three-bean baked beans can be served as a side dish with grilled meats, cornbread, or coleslaw. It also makes a delicious topping for hot dogs or baked potatoes.

Cooking Techniques

Baking the beans in the oven allows the flavors to meld together and creates a delicious caramelized crust on top.

Ingredient Substitutions

You can use ground turkey or chicken in place of ground beef.

- Maple syrup can be used in place of molasses.

- Honey can be used in place of brown sugar.

Make Ahead Tips

Three-bean baked beans can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the dish with foil and bake when ready.

Presentation Ideas

Garnish the baked beans with chopped parsley or green onions for a pop of color. Serve in a decorative baking dish for a beautiful presentation.

Pairing Recommendations

Three-bean baked beans pair well with grilled meats, such as ribs, chicken, or burgers. It also goes well with cornbread, potato salad, or a fresh green salad.

Storage and Reheating Instructions

Leftover baked beans can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of three-bean baked beans contains approximately 350 calories.

Carbohydrates

Each serving of three-bean baked beans contains approximately 40 grams of carbohydrates.

Fats

Each serving of three-bean baked beans contains approximately 8 grams of fat.

Proteins

Each serving of three-bean baked beans contains approximately 15 grams of protein.

Vitamins and minerals

Three-bean baked beans are a good source of iron, potassium, and fiber.

Alergens

This recipe contains soy (from the barbecue sauce) and gluten (from the mustard).

Summary

Three-bean baked beans are a nutritious and filling dish that is high in protein and fiber. However, it is also high in carbohydrates and fats, so it should be enjoyed in moderation.

Summary

Three-bean baked beans is a delicious and hearty dish that is perfect for any occasion. With a rich history and versatile ingredients, this recipe is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the lake. Martha was known for her delicious home-cooked meals, and she had promised to teach me a new recipe that day.

As we sat down at her kitchen table, she pulled out an old, tattered cookbook filled with handwritten notes and dog-eared pages. Flipping through the book, she landed on a page titled "Three-bean Baked Beans." My mouth watered just reading the ingredients - kidney beans, black beans, pinto beans, bacon, onions, and a secret blend of spices.

Martha explained that this recipe had been passed down in her family for generations, and she was excited to share it with me. She recounted how her grandmother had learned it from a neighbor who had learned it from a cousin who had learned it from a friend. The recipe had traveled far and wide, gathering new twists and turns along the way.

As Martha started to gather the ingredients, I watched intently, soaking in every step of the process. She began by frying up some bacon in a cast-iron skillet, the sizzle and smell filling the kitchen with a mouthwatering aroma. Next, she sautéed some onions until they were golden brown and caramelized, adding depth and richness to the dish.

I helped Martha open cans of beans and rinse them off, the colorful mixture of red, black, and brown beans glistening in the sunlight streaming through the window. She mixed in the beans with the bacon and onions, along with a generous dollop of molasses, a splash of vinegar, and a sprinkle of brown sugar.

As the beans simmered on the stovetop, Martha regaled me with stories of her family and their love for cooking. She told me about her grandmother's kitchen, always filled with the warm scent of baking bread and bubbling pots of soup. She shared memories of family gatherings, where everyone would bring a dish to pass and share stories and laughter around the table.

I listened intently, absorbing every detail and flavor of the recipe. Martha's hands moved with precision and grace as she stirred the beans, her eyes sparkling with the joy of creation. I felt a deep connection to her in that moment, a shared love for food and family that transcended time and space.

After a few hours of simmering, Martha declared the beans ready, the sauce thick and fragrant, the flavors melded together in perfect harmony. She spooned out a generous portion into a bowl for me to try, the beans steaming and inviting. I took a bite, savoring the smoky bacon, the sweet molasses, and the tangy vinegar.

It was like nothing I had ever tasted before - a symphony of flavors and textures that danced on my tongue. I felt a rush of pride and gratitude for Martha, for sharing this precious recipe with me and allowing me to carry on the tradition.

Since that day, I have made Martha's Three-bean Baked Beans countless times, adapting and tweaking the recipe to suit my own tastes and preferences. I have shared it with friends and family, passing on the story and the flavors to a new generation.

Every time I make these beans, I am transported back to that sunny day in Martha's kitchen, the smell of bacon and onions filling the air, the laughter and love of generations past mingling with the present. And I am filled with a sense of gratitude for the gift of cooking, of tradition, and of connection that binds us all together.