The Stove
Burger Beans
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.
Ingredients · Servings 4–6
- 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
Method · 15 minutes
- 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.
- 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.
- Transfer burger beans to a serving dish and top with reserved pickled jalapeños.
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
- Total Time 15 minutes
- Yield 4–6 servings
Preparation
- Step 1Drain 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 2Add 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 3Transfer burger beans to a serving dish and top with reserved pickled jalapeños.