There’s a heartwarming comfort found in the recipes that grace our family gatherings and potlucks, recipes that are passed down, shared among friends, or discovered in the pages of a beloved cookbook. Trisha Yearwood’s Baked Bean Casserole is one such dish—a blend of simplicity, tradition, and the kind of flavor that feels like a warm hug. This dish tells a story of Southern hospitality, where every ingredient adds its voice to a chorus of home-cooked goodness. It’s the kind of recipe that doesn’t just feed the body but nourishes the soul, reminding us of shared meals and laughter around the table. As I set out to prepare this casserole, it’s not just about following a recipe; it’s about recreating a moment, a taste of comfort and connection.

Ingredients:

• 1 1/2 lbs lean ground beef
• 1 small onion, finely chopped
• 1 bell pepper, cored, seeded, and finely chopped
• 2 (16 oz each) cans pork and beans
• 1/2 cup barbecue sauce
• 1/2 cup ketchup
• 2 tablespoons spicy brown mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 4 tablespoons brown sugar
• 6 to 8 slices bacon, cooked and chopped

Equipment List:

• 9×13-inch baking dish
• Nonstick spray
• Large saucepan
• Aluminum foil

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