This is a variation on what I would call classic Boston baked beans. Here of course, as it's the Texas version, the beans include a good bit of meat. I had these at an event while visiting family and was told before I arrived how good they are and that certainly was true.
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| Julian's Texas Beans - Thanks Joyce! Half Batch Before Baking |
This recipe, originally from Joyce Frank, has been modified only slightly and mostly for process clarity. Feel free to change up the type and quantity of beans you use and even the amount of meat you prefer in it.
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| Full Batch from Recipe Below Feeds a crowd! |
Ingredients
1/2 pound lean ground beef
1/2 pound bulk sausage (any variety you prefer)
1 large chopped onion
In a large Dutch oven, fry the bacon until well browned and crisp. Remove to a paper towel lined plate. Save the bacon fat for another use or discard. Brown the ground beef and sausage in the same pot. When browned throughout, add the chopped onion and optional bell pepper and stir in. Cook 5 minutes until the onion is tender, stirring occasionally. If there is significant excess fat in the pot, drain it and return the meat to the pot.
While the meat is browning, combine the sauce ingredients in a medium sauce pan and bring to a low boil, while stirring. Cook 5 minutes until the sugar is fully dissolved. The recipe above produces a somewhat sweet version, so if you prefer less sweetness just reduce the sugar a little.
Add the beans, half the cooked bacon, and sauce to the
browned meat mixture in the Dutch oven and stir to combine. Add the remaining bacon
to the top. Cover and bake in a preheated 350F degree oven for 30 minutes. Reduce
the oven temperature to 200F and cook in the oven covered for 1-2 hours. Remove cover during last 30 minutes to let bacon crisp. Let
sit at room temperature for 20-30 minutes before serving.
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