Burger beans are the bulked-up rendition of a tried-and-true American classic that’s sure to make you the belle of the barbecue. These have everything you look for in your favorite canned baked beans and then some: sticky, brown sugar goodness, smoky bits of bacon, big beefy flavor, vegetal sweetness from green bell pepper, and a touch of briny heat from the pickled jalapeño garnish, if you so choose. Thinly sliced fresh jalapeños would also be welcome here.
Recipe information
Ingredients
1
7-oz. can sliced pickled jalapeños
1
Tbsp. vegetable oil
1
medium green bell pepper, halved, ribs and seeds removed, cut into about ⅛” pieces
2
large garlic cloves, finely chopped
1
lb. ground beef
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½
tsp. freshly ground black pepper
1
28-oz. can baked beans (such as Bush’s Best Original)
3
Tbsp. ketchup
1
Tbsp. garlic powder
1
Tbsp. yellow mustard
Need to make a substitution?
Preparation
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Step 1
Drain one 7-oz. can sliced pickled jalapeños, reserving 1 Tbsp. brine. Set aside separately. Heat 1 Tbsp. vegetable oil in a medium skillet or Dutch oven over medium. Add 1 medium green bell pepper, halved, ribs and seeds removed, cut into about ⅛” pieces, and 2 large garlic cloves, finely chopped; cook, stirring often, until fragrant and bell pepper is beginning to soften, 1–2 minutes.
Step 2
Add 1 lb. ground beef, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper; cook, stirring and breaking up meat with a wooden spoon, until beginning to brown, 3–4 minutes. Add one 28-oz. can baked beans, 3 Tbsp. ketchup, 1 Tbsp. garlic powder, 1 Tbsp. yellow mustard, and reserved 1 Tbsp. pickled jalapeño brine; stir well to combine. Simmer beans, stirring occasionally, until bubbling and thickened, about 5 minutes.
Step 3
Transfer burger beans to a serving dish and top with reserved pickled jalapeños.
