Tuesday, July 13, 2010


A friend (a born-and-bred New Bernian) recently confided in my hubby that he had the best recipe for baked beans.  "Just mix a pound of hamburger meat, a cup of sugar, a cup of ketchup and a can of Bush's beans."  He swore it was delicious.  I tried to dissuade my husband from trying this concoction, because it sounded just awful to me.  Then another friend (also a born-and-bred New Bernian) dropped by and I asked him if he had heard of this recipe.  Not only had he heard of it, he also swore by it.  He had the recipe in his car and quickly retrieved it for me.  His was slightly different:  1 lb. of ground beef, 1 onion, 1 green pepper, 1 large can of Bush's beans, 3/4 cup brown sugar and 1 cup ketchup.  I still wasn't persuaded, but decided to do some research on it.  After scouring the internet, I came up with more precise measurements and decided to appease my hubby with my version, which had a lot less sugar.  Not only was hubby appeased, he was ecstatic to have this version of baked beans.  Even I liked it, so I'm passing it on to all lovers of beans and beef.

Baked Beans with Ground Beef
Source:  The Bear Cupboard
Bear Rating:  9 out of 10

1/2 lb. lean ground beef
1/2 small green pepper, finely chopped
1/2 cup onion, finely chopped
1 clove garlic, minced
1/4 lb. bacon, diced, cooked till crisp
2 Tbsp. brown sugar
1/2 cup ketchup
1-1/2 tsp. prepared yellow mustard
1/2 tsp. sea salt
1-1/2 tsp. cider vinegar
1 (28-oz.) can Bush's Vegetarian Baked Beans

Heat oven to 375F.  In skillet, saute ground beef, green pepper, onion and garlic using medium heat.  Drain fat.  Combine remaining ingredients with contents of skillet in a 9x13 pan.  Bake uncovered 1/2 hour, or till bubbling and heated through.


  1. Wow, this ground beef with baked beans sure look so tasty...would love to give it a try :-)

  2. add white vinegar to it. gives it a kick

  3. Replies
    1. Depends on your appetite and whether you are eating this as a side dish or a main dish. This is great to take to a potluck. I'm quite sure it will feed a family of 4-6 small or moderate eaters as a main course, served with a salad or other veggies of choice.

  4. I love how you prep food. It is just one of the things I have learned from you. This is going on next week’s menu. I prefer the reds and orange for stuffing, and for some reason I like the horizontal cut. I think it is because of the proportion of filling to pepper. Anyway, thanks again. I really appreciate you. Techlazy.com Crazyask.com Howmate.com

  5. I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!UpdateLand Deepwebsiteslinks.com

  6. I'm from the Pacific Northwest, and out here we know this a Campfire Beans. The original recipe that you mentioned, is pretty close to how I make it. Mine uses more beans (drained well) brown sugar, ketchup, a hint of mustard, cooked onions and 3 types of bacon - Yes, that is correct and a lot of it! I use regular, maple and peppered bacon. So good!

    1. Thanks for your comment, Blueberry Baker Girl. I guess good recipes get passed around. Who knows if it started in the South or out West. We just know it's good and that's all that counts!


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