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Tere Gill


This is my husband's favorite baked beans recipe. It's based on what he recalls of his mother's. It was trial and error until I finally got it right. Let's just say, that night, there wasn't much talkin' at the dinner table... He was too busy eatin' and goin' back for more! It's a great, hearty yet economical, dish for potlucks and church dinners, family reunions and backyard barbecues.


★★★★★ 1 vote

2 quart dish
40 Min
1 Hr 30 Min


  • 1 lb
    ground beef (i usually use chuck)
  • 1 medium
    sweet onion
  • 1/3 c
  • 2 tsp
    prepared yellow mustard
  • 2/3 c
    dark brown sugar
  • 1/8 tsp
    ground mustard
  • 1/16 tsp
    liquid smoke flavoring (about 6 drops)
  • 1 pinch
  • 3 can(s)
    pork and beans, juice drained from top



  1. In a large skillet, over medium/medium-high heat, combine and cook the ground beef and onions until no pink remains and onions are translucent.
  2. Drain thoroughly (I use a wire mesh strainer set over a heat resistant bowl) and set aside.
  3. Preheat oven to 350ºF.
  4. In a 2 quart baking dish, mix together the ketchup, yellow mustard, dark brown sugar, ground mustard, liquid smoke and salt, thoroughly.
  5. Add the drained beef and onions; mix well.
  6. Fold the partially drained beans into the mixture.
  7. Place the dish on a baking sheet; bake at 350ºF for 45 minutes. (Total baking time is 1 1/2 hrs.)
  8. After baking for the first 45 minutes, cover with lid or foil; bake, covered, another 45 minutes, until bubbly.
  9. Remove from oven and allow to cool for a few minutes before serving (because it's HOT as lava!) Cover and refrigerate leftovers.

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