Ingredients
- 1 tablespoon olive oil
- 16 ounces ground beef
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 can baked beans (15 ounces) with liquid
- 1 can cannellini beans (15 ounces) drained
- 1 can kidney beans (15 ounces) drained
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F. In a large skillet, heat the oil. Add the ground beef to the hot skillet and cook, stirring occasionally, until it's browned and crumbly, about 5 to 7 minutes. Drain the excess grease.
- Add the chopped onion to the skillet and sauté until it becomes soft, approximately 5 minutes. Then incorporate the garlic and cook for an additional 1 minute.
- Add the baked beans, cannellini beans, kidney beans, ketchup, brown sugar, onion powder, salt, pepper, vinegar, and mustard to the skillet. Stir to combine and bring to a gentle simmer.
- Transfer the bean mixture to a casserole dish and spread it evenly. Cover with foil and bake until bubbly, about 25-30 minutes.
- Remove the casserole from the oven. Let it rest for 5 minutes before serving. Sprinkle with fresh parsley for garnish.
