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Hi, I'm Betty and welcome to Betty’s Kitchen. Today we're going to be doing a barbeque bean bake. I did have a request from the viewer that one that something that would be good for camping and I'm baking—I would think this is good for camping but it might not be what you have in mine. I contact that viewer and see if this works if not we’ll come up with something else.
But we start with some ground beef. Right here I have in this skillet one-half pound of ground beef and it’s very lean so we’re going to be browning this plain ground beef the other half all of these right here that’s half pound and that means I took quarter pounders my husband and me sometime later. Into this ground beef I'm going to put some chopped onion so I have an onion about this size that’s already chopped up and I'm going to bring that over to the stove. Let me get rid of all these parts of the chopper that we don’t want to get in to the mix. And I'll just straight this up.
You want to go ahead and brown your onion, well soften you onion at the same time you brown your ground meat. You don’t want to bake it with your barbeque bean bake from our raw starch because it will be a little crunchy and it’s not what you want. And these are pretty finely chopped in this because I the kitchen chopper they don’t have to be that finely chop. It just heavy one to do it I find it more convenient to just use that a little implement and get it done fast. So I'm going to turn on the stove here and start browning this up and softening the onion and I'll be back when that’s finish and we’ll continue to on with the recipe.
My ground beef and onion are browned you might find it useful to use that shape potato masher as you're doing this or just whatever is convenient for you but when this is finish bring it over and put it in the container where you can mix up this barbeque bean bake. If you have a very large deep skillet then you could mix it up in the skillet. So we’re just see there is absolutely no grease to drain off of course the onion absorb some of the liquid but when you have that very lean 4% fat ground been then it’s going to look something like that and it’s ready to go so it’s a little time and I think it’s a little healthier. So we’re just going to put in a bunch of additive here we have ketchup. We need one-quarter cup so I've measured that up in here and we’ll just spoon it into our mixture.
And moving down the line I have barbeque sauce and my favorite is KC Masterpiece original its just I think it can't be that it just reach looking but if you like another kind whatever you like is fine you need one quarter cup. So stir with that by moving down we have salt. You need one-half teaspoon of salt just put that in and next is mustard you need two tablespoons and I use two separate measures here because I was kind of running out measures at the time so let me scope out what I have in here. There is one tablespoon of mustard. I'm going to put that in the same because it’s probably will stain in the counter and here is our second tablespoon of prepared mustard just regular yellow mustard.
You can get that out of the way. The next thing we've have is—this is what I'm going to use its called sorghum. The recipe calls from molasses and that’s probably what you're going to find in your store. So just pick up some molasses if you don’t have it already and we’ll be using two tablespoons of molasses. I won't tell you that around this part of the country in Kentucky, Tennessee and so on. Sorghum is thought of as molasses and we use that as if it were molasses. Its actually not molasses comes from the second boiling of sugarcane and I grew up on the farm or we grew sugarcane and made molasses the third boiling of the juice from the sugarcane gives you black extract molasses. I suggest do not use this for this dish. I had on hand for something health food I've made a little bit back. And it is very concentrated. It is supposedly medicinal it has 20% of your needs for magnesium, potassium, iron and calcium so if you want to use it there it is but not for this recipe so I'm using sorghum but you can just think of it as two tablespoons of molasses. It has that’s reach; reach more than honey reach sugary flavor that’s going to be very good.
And next we have some chili powder so I need one-half teaspoon of chili powder. So this lovely spices and flavors that are going in this is a wonderful recipe. Actually this is just half of my original recipe. My original mix enough to serve 20 to 24 people and I thought probably most of you wouldn’t need that I certainly don’t so I'm making just half the recipe bit if you want the whole recipe just double everything. I need one-half teaspoon of black pepper. I think you could see what this is just ground black pepper one-half teaspoon or you can use less because it has or it would be peppery one-fourth to one-half. I made right at that as one-fourth actually.
Now we come to the beans. I'm using three kinds of beans Pinto beans any brand you want to use will be fine so we’re just going to put in. Put the juice with it. And next I know my can here is going to look a little unusual it say vegetarian beans. It’s really supposed to be pork and beans I don’t have any in my pantry today I had all the other things I needed for this recipe but I didn’t have pork and beans but this is just like pork and beans. It doesn’t have that lamp of pork on the top it’s the only difference, it’s vegetarian and has no fat.
So I think of putting pork and bean if you want to make these substitution vegetarian beans, one can and this are 15 ounce can. Then you need your Lima. These are baby and you can use regular size but this match the size of the other beans a little bit better. You might have trouble finding the baby butter beans but these are just light dried butter beans that had been cook but I bought the can and all that juice goes in to so we have three kinds of beans in there and I have one more thing I'm going to add and then I'll stir this up and we’ll be covering it and putting it in the oven at 350º.
The last thing I have is bacon. Now my first recipe of this included uncooked bacon about a half pound. That really bothers me to put that much fat into a dish so all of you know from watching my Betty’s Baked Bacon and Scrambled Egg Breakfast that I keep bacon in the freezer in packets where you can just bring out individual pieces. I took about six pieces it’s not quite half a pounds worth but I just put then in the microwave for about two minutes and they were all crispy like this so I crumbled them up that’s the way I'm going to put my bacon into this dish.
So let me get rid of this little spoon and then we stir all of those around and it bakes for about an hour so all of these flavors are going to be very well blended. But first I make I need to make sure that all of the ingredients are very well blended. And I'll make come and check on occasionally and give it a stir and toward the end I may take the aluminum foil off but I'm going to start it out with some aluminum foil over the top put it into a 350º oven and just let it bake and it will probably be one hour.
My barbeque bean bake I done and it is cooked in a 350º oven for one hour and this is the way it looks. I just give it a stir. I started at 45 minutes and I removed the aluminum foil and you see it’s nice and juicy. It's not too juicy it’s thicken up a bit from what I started out so I'm going to bring it out and put it in the serving bowl and show you the end result.
So this is my barbeque bean bake all done and in part ready to serve. My husband and I are just going to have it tonight as a side dish with our stuffed potatoes and I think it’s going to be great.