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This recipe is a favorite with both my husband and my father-in-law. It’s a great meal to make ahead of time because the extra sitting time allows the flavors to blend nicely. This casserole freezes well as is (after being baked) or you can just freeze the beef and bean combination in a freezer bag and add the
BBQ Beef & Bean Cornbread Casserole
Ingredients
for the homemade barbecue sauce:
- 1 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 tbsp honey
- 2 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp allspice
- 1/2 tsp crushed red pepper flakes
- 12 tsp pepper
For the beef and bean combination:
- 12 lb dried beans (any kind, I usually use pinto or kidney)
- 1/2 – 1 lb ground beef
- 1 onion, diced
- salt and pepper to taste
- optional: 1/2 diced green pepper, 1 diced celery stalk, 1 shredded carrot
- 2 cup barbecue sauce (homemade or from a bottle)
For the cornbread:
- 3/4 cup corn meal
- 1 1/4 cup flour
- 14 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg, beaten
- 1/2 cup vegetable oil, melted butter, or meat drippings
Instructions
for the homemade barbecue sauce:
- Combine all BBQ sauce ingredients in a small bowl and set aside.
For the beef and bean combination:
- Soak beans overnight and cook until done.
- Brown ground beef with onions and any optional ingredients, and salt and pepper to taste. Drain. Combine beans and beef. Add reserved BBQ sauce and stir to coat all. Pour into a 13×9 casserole dish.
For the cornbread:
- Combine all dry ingredients. Stir in remaining ingredients until moist.
- Spoon over beef and bean filling. Bake at 400 degrees for 30-35 minutes.