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Baked Beans with Ground Beef

  • 25 m
  • 25 m
Hilary Meyer
“Upgrade baked beans from classic side dish to a meaty main meal by adding lean ground beef. The final result, a superfast hearty casserole, is an easy and fast dinner option. Ground turkey or even sausage would work nicely in this dish. Just watch the sodium.”

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 medium onion, chopped
    • 1 pound lean ground beef
    • 2 (15 ounce) cans no-salt-added navy beans, rinsed
    • 1 cup water
    • ¾ cup ketchup
    • ¼ cup molasses
    • 1 teaspoon Dijon mustard
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ cup chopped fresh chives for garnish

Directions

  • 1 Heat oil in a large saucepan over medium-high heat. Add onion and ground beef. Cook, stirring and crumbling beef with a wooden spoon, until the onion has softened and the beef is no longer pink, about 5 minutes. Add beans, water, ketchup, molasses, mustard, garlic powder and salt; bring to a simmer. Reduce heat to medium and cook, stirring, until the mixture is bubbling and slightly thickened, 5 to 8 minutes. Garnish with chives, if desired.
  • To make ahead: Refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
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