Western Style Bean Casserole
A hearty and satisfying baked casserole featuring a mix of beans, ground beef, and bacon in a sweet and tangy tomato-based sauce. This classic American comfort food is perfect for potlucks or family dinners, combining savory and sweet flavors in one dish.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 8
- Difficulty
- Easy
Allergen information: may contain fish, gluten, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 225 gbacon, chopped
- 450 gground beef
- 1 pcsyellow onion, chopped
- 0.5 pcsgreen bell pepper, chopped
- 1 clovegarlic, minced
- 1 cupketchup
- 0.75 cupbrown sugar, packed
- 2 tbspapple cider vinegar
- 1 tbspworcestershire sauce
- 1 tspdry mustard
- 1 tspsalt
- 0.25 tspblack pepper, ground
- 425 gpork and beans in tomato sauce, canned, undrained
- 425 gkidney beans, canned, rinsed and drained
- 425 glima beans, canned, rinsed and drained
- 425 gbutter beans, canned, rinsed and drained
Equipment
dutch oven or large pot · slotted spoon · knife · oven · cutting board · casserole dish
The method
Step by step
- 1
Preheat your oven to 175°C (350°F).
About 5 min
- 2
In a large, oven-safe pot or Dutch oven over medium heat, cook the chopped bacon until crisp.
About 8 min
Cook’s note: Cooking the bacon first renders fat that will be used to cook the vegetables, adding extra flavor.
- 3
Remove the cooked bacon with a slotted spoon and set it aside, leaving about one tablespoon of bacon fat in the pot.
About 1 min
- 4
Add the chopped onion and green bell pepper to the pot and sauté until softened, about 5 minutes.
About 5 min
- 5
Stir in the minced garlic and cook for one minute more until fragrant.
About 1 min
- 6
Add the ground beef to the pot, break it up with a spoon, and cook until browned all over.
About 8 min
- 7
Carefully drain any excess fat from the pot.
About 1 min
- 8
Stir in the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, salt, and ground black pepper.
About 1 min
Cook’s note: Scrape the bottom of the pot to release any flavorful browned bits.
- 9
Add the undrained pork and beans, along with the rinsed and drained kidney beans, lima beans, and butter beans.
About 1 min
- 10
Crumble the reserved cooked bacon and add it to the mixture, stirring gently to combine everything.
About 1 min
- 11
If your pot is not oven-safe, transfer the mixture to a 3-quart (or 3-liter) casserole dish.
About 2 min
- 12
Cover the pot or dish with a lid or aluminum foil and bake for 60 minutes.
About 1 hr
- 13
Remove the cover and bake for an additional 15 minutes to allow the sauce to thicken and the top to brown slightly.
About 15 min
- 14
Let the casserole rest for at least 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the casserole to set, making it easier to serve.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or bake the casserole in a 175°C (350°F) oven until heated through.
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