1(15.5 ounce)can cannellini beans or kidney beans, drained and rinsed
½cupbarbecue sauce(I use Sweet Baby Ray’s brand)
¼cupmaple syrup
1tablespoonyellow mustard
Kosher salt and ground black pepper, to taste
For serving: cornbread
Instructions
Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, cook ground beef and onion over medium-high heat until the meat is no longer pink, about 5-7 minutes. Drain off the excess grease.
Stir in the baked beans, cannellini beans, barbecue sauce, maple syrup, and mustard. Season with salt and pepper to taste. Bring the mixture to a boil.
Once the mixture boils, transfer the skillet or Dutch oven to the oven. Bake, uncovered, for 10-15 minutes, stirring halfway through, until bubbly.
Serve with cornbread.
Notes
An oven-safe pan (such as a Dutch oven or a cast iron skillet) makes it easy to transfer the casserole directly to the oven. If you don't have an ovenproof skillet, no problem! Just pour the baked bean mixture into a greased 2-quart baking dish or other similar casserole dish before placing it in the oven. This is the braiser that I use.
I like to finish this casserole in the oven so that the dish heats through evenly, the sauce thickens, and I don't have to babysit the pan on the stovetop. If you prefer, you can simmer the casserole on the stovetop -- you'll just need to standby and stir regularly so that the bottom doesn't scorch and the filling warms evenly.