BBQ Jerk Baked Beans

Ingredients

• 2 tbsp Neutral cooking oil (For browning the sausage and cooking the vegetables and beef)
• 1 Red bell pepper (Diced)
• 1 Green bell pepper (Diced)
• 1 medium Yellow onion (Diced)
• 2 cloves Garlic (Minced)
• Kosher salt (A pinch for the vegetables)
• 1 lb Ground beef, 80% lean/20% fat (Ground beef; season while cooking)
• 1 tsp All-purpose seasoning (Or to taste; the author used Lawry’s Reduced Sodium Seasoned Salt)
• 1 tsp Garlic powder (Or to taste)
• 1 tsp Black pepper (For seasoning the beef; plus more to taste at the end)
• 1 tsp Onion powder (For seasoning the beef)
• 1 lb Beef smoked sausage (Sliced into 1-inch pieces; Hillshire Farm recommended)
• 4 16-oz cans Vegetarian baked beans (Drain the liquid from all four cans before using)
• 0.5 cup Jerk seasoning paste (Use up to 1 cup for more spice; Walkerswood Mild Jerk Seasoning was used)
• 1 cup Ketchup (Heinz Simply Ketchup recommended)
• 0.667 cup Dark brown sugar (Approximately two-thirds cup)
• 1 cup Honey
• 0.25 cup Worcestershire sauce
• 2 tbsp Yellow mustard (French’s recommended)
• 2 tbsp Apple cider vinegar
• 1 tbsp Ground cinnamon
• Salt (To taste)
• Black pepper (To taste, added after mixing if needed)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare a large baking dish and set it aside.

2. 2

   Heat the neutral cooking oil in a large skillet over medium heat. Add the sliced smoked sausage and brown it for about 1 minute on each side, until lightly browned. Transfer the sausage to a plate.

3. 3

   Add the ground beef to the same skillet. Sprinkle in the all-purpose seasoning, garlic powder, black pepper, and onion powder. Cook for about 5 minutes, breaking the meat apart with a spoon, until fully cooked and no longer pink. Remove the beef from the skillet, leaving about 1 tablespoon of grease in the pan.

4. 4

   Add the diced onion and red and green bell peppers to the skillet. Sprinkle with a pinch of kosher salt and cook for a couple of minutes, stirring occasionally, until the vegetables begin to soften.

5. 5

   Add the minced garlic to the skillet. Cook for about 1 minute, stirring, until fragrant. Remove the skillet from the heat.

6. 6

   Add the four cans of drained vegetarian baked beans to a large baking dish.

7. 7

   Add the jerk seasoning paste, ketchup, dark brown sugar, honey, Worcestershire sauce, apple cider vinegar, ground cinnamon, and yellow mustard to the baking dish. Stir thoroughly until the sauce is evenly distributed through the beans.

8. 8

   Add the sautéed onions and peppers, browned smoked sausage, and cooked ground beef to the beans. Mix well so the meat and vegetables are evenly dispersed.

9. 9

   Taste the mixture carefully and add additional salt, black pepper, or jerk seasoning if desired. Use up to 1 cup total jerk seasoning for a spicier result.

10. 10

    Bake uncovered for 50 to 60 minutes, until the beans are hot throughout, the sauce is bubbling, and the top is slightly thickened and caramelized.

11. 11

    Remove the dish from the oven and let it rest for about 10 minutes before serving.

Notes

The recipe’s written ingredient list does not specify an oven temperature; 350°F (175°C) is a practical standard baking temperature inferred for the 50–60 minute bake. Serve as a side dish or hearty main course. Refrigerate leftovers promptly and reheat until steaming hot.

Nutrition per serving

• side dish
• main course
• baked
• comfort food
• Caribbean-inspired
• spicy
• family gathering