A friend of mine (Larry) recently hooked me up with his mouthwatering baked beans recipe. I had these for the first time a couple months ago when he brought them over to a BBQ football party. This recipe instantly made it into my top three baked beans list and may even be # 1. I coined this recipe Larry’s “Meat Lover’s” Baked Beans b/c of the massive amount of meat this recipe calls for. These beans are so good and so filling that you could eat these alone and be very, very happy. I promise. The other great part is that they’re fairly straightforward to make, so try these out and let me know what you think! Recipe and video from start to finish below. Enjoy!
1 lb ground beef
1 package thick cut bacon
1 lb kielbasa sausage
1 large can of Pork and Beans (I used a 53 oz can)
Mustard-based BBQ sauce (homemade or store bought)
1/3 box of dark brown sugar
1 Tbsp garlic powder
1 large onion
1 large green bell pepper
* – Ingredients I did not use
Since this is Larry’s recipe, I felt I should honor him by copying and pasting below exactly what he told me to do when I first asked him how to make these. As you’ll see in my video, there are a couple small things I did differently or left out, but for the most part I followed Larry’s instructions to a T and they came out awesome.
Here’s what he had to say:
“The beans I just kind of guess on amounts. I use about a pound of ground beef, browned, drained and set aside. One package of thick cut smoked bacon and 3/4 package of Kielbasa sausage. I cut the sausage in quarters and the bacon in about 1/2 inch strips. Cook until done and leave the fat in the pot when done. Add a large onion and bell pepper and cook until soft then add the ground beef back in. I use about 1/3 of a box of dark brown sugar and about a tablespoon of garlic powder and mix it all up. Then add a large can of pork and beans (drained) and mustard-based BBQ sauce. I use mine but you can use any type you like. I then tweak the taste with black pepper a small amount of liquid smoke and a dash of hot sauce. No salt… the bacon is salty enough. Good luck and enjoy.”