Indulge in the hearty flavors of the Old West with this Cowboy Baked Beans recipe. Featuring savory ground beef, tangy Worcestershire sauce, and a medley of aromatic seasonings, these baked beans are a comforting and satisfying dish that will transport you to the rugged landscapes of the frontier. Perfect for potlucks, barbecues, or cozy family dinners, this recipe is sure to become a beloved favorite.
Ingredients:
- Bush’s Baked Beans
- Ground beef
- Worcestershire sauce
- Brown sugar
- Onion & herb seasoning
- Minced onions
- Chopped onions
- Chopped green bell peppers
How To Make Cowboy Baked Beans:
- Preparation of the Beef: Heat a skillet over medium heat and add the ground beef, breaking it into small pieces as it cooks to ensure even flavor distribution.
- Adding Flavor: Once the beef is browned, stir in Worcestershire sauce, brown sugar, onion & herb seasoning, and minced onions. Cook for about 5 minutes until well combined and onions are translucent.
- Combine the Ingredients: In a large baking dish, mix the cooked beef mixture with the canned baked beans. Add chopped onions and green bell peppers, distributing them evenly throughout the dish.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the baking dish and bake for about 30 minutes until the beans are bubbly and the bell peppers have softened, allowing the flavors to meld together.
- Serving: Remove the dish from the oven and let it sit for a couple of minutes before serving warm. Garnish with fresh herbs or shredded cheese if desired. Cowboy Baked Beans pair wonderfully with crusty bread or a simple green salad.
Recipe Tips:
- Experiment with different types of ground meat such as turkey or sausage for variations in flavor.
- For a smokier taste, consider adding a dash of liquid smoke to the beef mixture.
- Customize the dish by adding your favorite vegetables or spices to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
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