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- Hey everybody, Bobby Deen here
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with another quick simple recipe
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that I think that you and your family are gonna love.
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This is a baked bean casserole.
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Super simple, tasty, rich, satiating,
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and kids, adults, everybody likes it
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and it begins with a little oil in a pan
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and some sauteed onion.
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Like so many other great recipes do,
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little oil, a little onion is the beginning of everything.
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So we're gonna sweat these onions
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down for a couple of minutes
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(glass banging sounds)
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and while we do that, we'll go ahead
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and take a little break already
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and then we'll come back and finish this up.
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There's nothing quite like the smell of onions
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sauteing in the kitchen.
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It's just the basis of so many good dishes
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and I love that smell.
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These onions are sweating.
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They're doing really, really nicely.
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So, we're gonna go ahead and add a can of tomatoes,
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and we'll saute that for another minute or two.
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And I'm on about medium heat,
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medium low, medium high, medium,
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that's where I live with lots of my cooking.
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I'd rather cook than scald,
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but the tomatoes immediately cooled
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everything off a little bit.
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So we're gonna have to wait just a minute for that
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to come back up to temperature.
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So while that's happening,
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we'll talk about the rest of the dish.
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The beans, the baked beans, your choice,
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I'm using canned baked beans today.
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I'm using a brand that I trust and really like
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and lots of you are familiar with them also.
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And then to that we'll add a little brown sugar,
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a little mustard and then a little salt and pepper to taste.
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A friend of mine's mom, when I was in high school,
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used to make a baked bean casserole dish
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at their house that I loved so much.
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And it was basically this, but she added to it,
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ground beef and maybe a sausage mixture.
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It was a blend of meats ground that she added to it.
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And oh my gosh, I could just eat my weight in it.
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Scott Farrow, brother if you were out there,
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I used to come there and eat your mama's
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baked bean casserole with the meat blend in it,
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until it was coming outta my ears, you remember.
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So if you want to, my point is, if you want to,
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once you make this recipe
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the way that I'm showing it to you,
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take it and make your own after that,
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if you wanted to add meat to this,
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it would only fortify it even more.
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And if you're not a meat eater,
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then you'll really like this version of it.
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But play around with it and see what you like,
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see what your family likes.
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So the onion and tomato mixture is doing really well
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and we've got some bubbles happening
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and some good scents going on.
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The onions are nice and sweated.
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So we'll go ahead and add in the brown sugar
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and a tablespoon of mustard.
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Lock that in, mustard, brown sugar, baked beans,
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these things are hand in glove together.
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You know, you might not know it,
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but when you're making hamburgers at your house,
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mustard is a good addition to the hamburger meat.
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Just so you know, while you're blending everything together
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with maybe an egg and a little salt and pepper,
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a little mustard, amplify things a little bit.
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So that's looking and smelling really, really good.
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I'm go ahead and add in our baked beans.
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Who likes baked beans?
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And not just at the 4th of July.
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I like all kinds of beans though.
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Legumes, I don't know about you,
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but I'll sometimes make a meal at my house
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just out of beans and rice
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or there's lots of good cold bean salads.
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Beans, beans, good for your heart, you know.
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They're good for you.
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So this dish is going to be,
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you're wondering, I'm sure this is a baked bean casserole.
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How are you doing a casserole in a skillet like this?
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Well, we are going to transfer our ingredients here
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to a casserole dish and then we're gonna bake it off.
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And now the trick will be,
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we talk about this with almost every recipe that we do,
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but folding these ingredients together
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and making them get married,
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rather than I don't wanna beat my beans to a pulp.
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Sounds kind of funny.
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You just wanna blend everything together
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and get it in a good, good relationship there.
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Now add a little bit of salt and pepper to taste.
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Got the P, and little S, yeah.
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(glass banging sounds)
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Blend it all together real well.
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And I never got above medium heat here.
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You know, a few minutes,
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the oil and the onions, a few minutes together
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and the tomatoes a few more minutes.
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You can smell it, you can see it,
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you can tell when things are,
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you can tell when you're cooking.
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But I would rather cook than burn any day of the week.
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Okay, this looks really, really good
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and it's very well blended together
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and it's getting nice and warm.
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So I'll give that just a couple more minutes on the stove.
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We'll take a little break
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and then we'll come back and put it in the casserole dish.
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Perfect, smells so good.
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All ready smells like a baked bean casserole.
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Okay, so we're gonna add this to our,
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I'm gonna go ahead and turn off the heat,
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add this to our casserole dish and be careful,
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don't splash yourself or anyone else when you do this.
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And always pour away from you.
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So you can imagine how you could up this
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with ground sausage, ground beef,
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game if you like, you know, venison or elk
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or I eat a lot of elk.
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Not that we have it in our region, I have to order it,
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but elk and buffalo are two of my favorites.
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You not getting out of it that easy there, last little bit.
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(metal clanging sounds)
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Wonderful, and boy, we are pushing the limits
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on that pan, that casserole dish.
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I mean, we are right at the tippy top,
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so into the casserole dish.
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We're gonna cover it with some tinfoil
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and we're gonna bake this off.
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I'll wait until, stop crinkling the tinfoil.
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(foil crunching sounds)
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So we don't slosh that on ourselves or anyone else.
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So we'll carefully put this into the oven.
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We'll bake it at 350 for 15 to 20 minutes
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and we'll take the tinfoil off
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and we'll bake it for another 15 to 20 minutes
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to get it nice and golden brown on top.
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So let's go to the oven.
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Our baked bean casserole is outta the oven.
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It is hot, fresh, and delicious looking.
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I haven't tasted it yet, but it looks really, really good.
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The only thing that we didn't do,
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oh yeah, the only thing that we didn't do
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was put a couple of strips of bacon on top
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But if you'd like to do that, you can.
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You can see how it's, yeah.
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See it's not quite tightened all the way up.
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After this sits for a few minutes, it'll be
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just right, oh, this is so hot.
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I'm a little nervous about tasting it.
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I don't wanna have scalded tongue, but let's see.
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Hmm, let's have a barbecue, y'all.
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That's great, that's ready for your rack of ribs
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that are just about to come off the grill.
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All right, happy summer, enjoy.
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- Hey y'all, it's Paula Deen.
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Now if you enjoyed this video,
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Love and best dishes, y'all.
