Sweet & Smoky Baked Beans with Ground Beef and Peppers

Baked beans are always at the top of the list for hearty side dishes that steal the show. They’re warm, flavorful, comforting, and perfect for gatherings of all sizes. Over the years, I’ve experimented with many variations, but this particular recipe has become a family favorite. It combines sweet, smoky, tangy, and just the right touch of heat—thanks to fresh jalapeño and colorful bell peppers.

This dish makes enough to feed a crowd, so I often bring it to barbecues, family dinners, or holiday cookouts. The best part? It’s made with simple pantry staples and fresh vegetables, yet the final flavor tastes like something that’s been slow-cooked all day. Let me walk you through how to make my Sweet & Smoky Baked Beans with Ground Beef and Peppers.

Ingredients

Here’s everything you’ll need:

3 large cans of Bush’s Brown Sugar Hickory Baked Beans

½ cup of Open Pit Barbecue Sauce
2 tablespoons Grey Poupon mustard

1.5 pounds grass-fed ground beef

1 large jalapeño, diced
1 medium purple onion, diced
1 medium white onion, diced
1 medium green bell pepper, diced
1 medium orange bell pepper, diced
1 medium yellow bell pepper, diced
1 scallion, sliced
2 tablespoons butter

Seasoning:

1 tsp Lemon Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Sea Salt

1 tsp White pepper

1 tsp Black Pepper

Instructions

Step 1: Sauté the vegetables

Start by melting butter in a large skillet over medium heat. Once the butter is sizzling, add your diced jalapeño, onion, green, orange, and yellow bell peppers, and the scallion. Sauté them for about five minutes until they soften slightly and release their aroma.

Add your seasoning. You’ll notice the kitchen filling with a beautiful scent of fresh peppers and onions—that’s when you know they’re ready.

Step 2: Brown the ground beef

Push the veggies to the side of the skillet, or use a separate pan if you prefer, and add your ground beef.

I like using grass-fed beef because its flavor is rich and hearty without being overly greasy.

Cook the meat until browned, breaking it apart with a spatula. Drain any excess fat if necessary, but leave just enough to carry that flavor through the dish.

Step 3: Build the flavor base

Once the meat is fully cooked, stir the sautéed vegetables so everything combines. The skillet will start to look like a rainbow of colors—the deep brown beef, the bright peppers, and the flecks of green from the scallions.

Now comes the fun part: adding the sauce. Pour in ½ cup of Open Pit barbecue sauce and two tablespoons of Grey Poupon mustard.

These ingredients give the dish a sweet, tangy, smoky backbone that pairs beautifully with the beans. Stir everything until the beef and vegetables are fully coated.

Step 4: Combine with baked beans

Open your cans of Bush’s Brown Sugar Hickory Baked Beans and pour them into a large baking dish or Dutch oven.

They have plenty of flavor, but something magical happens when you fold in the meat and veggie mixture. Pour the beef-and-vegetable mix over the beans, stir until everything is well combined, and smooth out the top.

Step 5: Bake until bubbling

Preheat your oven to 375°F and bake the dish uncovered for about 45 minutes. As it bakes, the beans will thicken, the flavors will meld together, and you’ll end up with a rich, hearty side dish that smells like heaven.

It’s ready to serve when the top is slightly caramelized and the beans are bubbling around the edges.

Serving Suggestions

This baked bean dish is more than just a side—it’s a meal. The ground beef makes it filling, while the mix of vegetables gives it depth and balance. Here are a few of my favorite ways to enjoy it:

As a barbecue side: Serve it alongside ribs, pulled pork, or grilled chicken. The sweet and smoky flavors pair perfectly with charred meats.

At holiday dinners, it makes a fantastic alternative to traditional casseroles during Thanksgiving or Christmas.

Game day gatherings: Set it out with cornbread, nachos, or sliders for a hearty spread.

Casual weeknight dinner: Add a simple green salad or some buttered rolls, and you have a complete meal.

Tips & Variations

For extra heat: Leave the seeds in the jalapeño or add a pinch of red pepper flakes.

For a sweeter twist: Drizzle in maple syrup or honey before baking.

For a smoky upgrade: Use smoked paprika in the beef mixture or swap in chipotle peppers for a deeper kick.

Make it vegetarian: Skip the beef and add extra vegetables like mushrooms or zucchini.

Why This Recipe Works

This dish strikes the perfect balance of flavor and practicality. Using Bush’s baked beans as the base saves time without sacrificing taste. Adding fresh sautéed vegetables adds texture and nutrition, while the barbecue sauce and mustard elevate the depth of flavor. Baking everything together allows the sauce to thicken and the flavors to marry, giving you that made-from-scratch taste without spending all day in the kitchen.

Most importantly, it’s a recipe built for sharing. Whether hosting a cookout, attending a potluck, or feeding your family on a cozy evening, these baked beans will bring people back for seconds.

Ultimately, this recipe isn’t just about baked beans—it’s about creating a dish that feels like comfort, celebration, and home all in one bite.

Below are some of the utensils and Kitchen gadgets I use to make this recipe:

Sweet & Smoky Baked Beans with Ground Beef and Peppers