Are you looking for a delicious and tangy baked bean recipe for your next cookout? Well look no further. I’d like to share with you my mother-in-laws recipe. This is the absolute best baked bean recipe I’ve ever had. It’s a family favorite here and perfect for those outdoor BBQ’s and picnics. The bacon and ground chuck mixed with the seasonings and beans makes this a favorite to all. But don’t just take my word for it, make it and see for yourself.
Jaynes Cowboy Beans
A delicious and tangy baked bean recipe that highlights hamburg AND baconwith an flavor profile out of this world!
- Pressure Canner
- 1/2 Pound Ground Beef
- 1/2 Pound Thick Cut Bacon, diced
- 1/2 Cup Ketchup
- 3/4 Cup Brown Sugar
- 1 Tsp Ground Mustard
- 1 Tbsp White Vinegar
- 1 Small Onion, diced
- 1 Can Red Kidney Beans, rinsed and drained (15 oz. Can)
- 1 Can Cannellini Beans, rinsed and drained (15 oz Can)
- 1 Can Pork and Beans (19.75 oz Can)
- 1 Can Bush Homestyle Baked Beans (28 oz Can)
Dice the bacon into bite size pieces and brown thoroughly in a large, heavy bottom stock pot. When the bacon is browned, remove from the pot and drain on paper towels. Drain off the bacon fat making sure to reserve it for later recipes.
Brown the hamburg in the same pot the bacon was cooked in. When it's almost done, add the onion to the pot as well and cook until the ground beef is cooked through.
Add the bacon, and all other ingredients to the pot. Mix well to incorporate. Cover and simmer on low for 30 minutes. Serve and enjoy!
Pressure Canning Tutorial
Prepare your canning jars by inspecting them as well as the lids and rings for and imperfections that may hinder a successful canning venture. Replace any with question. Now wash and rinse the jars, lids and rings and set aside until needed.
Fill the prepared jars using a jar funnel with the room temperature beans, leaving a 1 1/2" headspace. Take care to debubble the jars and readjust the contents if necessary to maintain the 1 1/2" head space requirement.
Next clean the rims and sides of the rim of the filled jars with white vinegar to remove any debris that may hinder the sealing process.
Add your lids and rings and turn them finger tight. Do not crank them down.
Add the ready to go jars to your canner which should contain room temperature water. Refer to your individual canners guide for proper water level. Secure the lid in place and bring the canner to temperature.
Once the canner has reached the required venting temperature, allow it to vent full force for 10 minutes. After the 10 minutes apply your weight, allow your canner to come to your specified PSI and process 90 minutes for quarts, 75 minutes for pints.
Allow your canner to depressurize naturally and then remove the hot jars and set on a cutting board overnight.
Check your seals in the morning. Anything that didn't seal should be used within 5 days. Clean your jars, label them and add them to your pantry shelves.
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