For many years my grandma has brought this dish to holidays and potlucks. It’s often requested by family members and the dish always goes home empty. It’s like beef bar-b-que with baked beans – sweet, tangy, chewy and all that wonderfulness.
A while back I pulled out the recipe and realized that one of the ingredients I needed was no longer something we bought. It called for canned pork and beans. For one thing, that product doesn’t come in an organic version plus, it contains modified corn starch which translates to GMO corn. So, I stopped buying them and they kinda just fell off the menu like so many other things.
{It’s by my choice to strategically eliminate each source of GMOs in my family’s diet. My daughter and I have experienced gut damage causing autoimmune issues including food sensitivities and thyroid dysfunction. Glyphosate is a “suspected” carcinogen and known endocrine disruptor, meaning that it messes with your hormones, so it just makes sense to avoid it as much as possible.}
If I wanted to enjoy this dish again, I would need to restructure it without premade “pork” and beans. Here’s the result and it has the seal of approval from my family. I made this before going away for the weekend and when I returned two days later the entire pan was gone.
Enjoy!
- 4 (16 oz.) cans of beans, variety of sizes and kinds are best
- 1 lb. ground beef
- 1 sweet onion, finely diced
- 12 oz. ketchup (corn-free)
- 5 Tbls. brown sugar (+/- based on taste)
- 1 Tbls. Dijon mustard
- 2 Tbls. apple cider vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- ½ tsp. ground pepper
- Preheat oven to 350˚,
- In sauté pan, brown ground beef with diced onion.
- Add remaining ingredients and stir thoroughly to combine.
- Pour into baking dish and bake just until beans are bubbly or about 30 minutes.
- Do not overbake or beans will be dry.
- Serve with a salad for a complete meal.