Texas-Style Baked Beans

Ingredients and Weight:

• 1 pound (450 grams) dried pinto beans, sorted and rinsed
• 1 medium onion, chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 1 green bell pepper, chopped (1 cup)
• 1 pound (450 grams) ground beef
• 1/4 cup (60 ml) brown sugar
• 1/4 cup (60 ml) ketchup
• 1/4 cup (60 ml) molasses
• 1/4 cup (60 ml) apple cider vinegar
• 2 teaspoons (10 ml) smoked paprika
• 1 teaspoon (5 ml) ground cumin
• Salt and pepper to taste
• Hot sauce (optional)

Preparation Time:

30 minutes

Cooking Time:

2-3 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Soak the beans overnight in water.
2. Drain the beans and rinse them well.
3. In a large Dutch oven or slow cooker, combine the beans, onion, celery, bell pepper, and ground beef.
4. In a small bowl, whisk together the brown sugar, ketchup, molasses, vinegar, paprika, cumin, salt, and pepper.
5. Pour the sauce over the beans and stir to combine.
6. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are tender.
7. Stir in hot sauce, if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 300
• Protein: 15 grams
• Carbohydrates: 45 grams
• Fat: 10 grams
• Sugar: 15 grams

Dish Characteristics:

• Savory and aromatic
• Mildly sweet and tangy
• Hearty and comforting
• Perfect for a crowd

User Comments:

• "These beans are absolutely delicious! They're so flavorful and comforting."
• "I love the smoky paprika and cumin in this recipe."
• "These are the best baked beans I've ever had. They're so easy to make and they always turn out perfect."
• "I add a little bit of hot sauce to mine for an extra kick."
• "These beans are a huge hit at my family gatherings."

Special Precautions and Tips:

• Don't use quick-soak beans for this recipe, as they will not have the same flavor and texture.
• If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
• You can use any type of ground meat for this recipe, such as beef, turkey, or chicken.
• If you don't have a Dutch oven, you can use a slow cooker. Set the slow cooker to low and cook the beans for 6-8 hours.
• Add water or extra vinegar as needed to adjust the consistency of the beans.