My husband gave me the crazy eyes after he inhaled his third full-sized portion of this stuff.
“YOU F**KING BETTER MAKE THIS AGAIN.”
*Sigh* “Yes, dear. If I must.” He’s so sweet.
But god, I’m so slow at posting things anymore. You would be, too, if you had 87 million pages of reading last night on quantum mechanics. No, really, I did. Maybe a little less than 87 million. But it took a solid hour and a half out of what used to be my time to lay on the couch and do absolutely nothing. Not OK.
I got the idea for this particular concoction from our little wekeend vacay in Boston. Shocker. If I have any native Bostonites reading, I have to apologize and tet you know that I totally would have used a bean pot if I had one. I swear. Sorry. I loveloveloved baked beans when I was young thanks in part to an awful lot of family dinners out at Kenny Rodgers’s Roasters…true story. Clearly it’s been a looooooong time since I have eaten beans. Or eaten at Kenny Rodgers’s Roasters.
Like any good Paleo rendition of something that is by its very nature NOT Paleo, I replaced the central ingredient with meat. I bet if I’d wanted a more bean-like texture I could have used diced sweet potatoes or something…but people always seem to deify beans because, you know…they have SOOO much protein.
Welp. I’ll see your bean and raise you a moo cow, you silly Vegans, you.
- 1 lb Ground Beef
- 12 Thick Slices Bacon, diced
- 1 Large Onion, Diced
- 1/3 c Molassas
- 6 oz (1 small can) Tomato Paste
- 1/3 c Grainy Mustard
- 2 T Honey
- 2 t Salt
- 1 t Black Pepper
- 1/3 c Apple Cider Vinegar
- In a heavy bottomed pot over medium-high heat, brown the beef in some oil, then set aside, reserving the drippings.
- In the hot beef juice, add the bacon and cook until crisp.
- Add the onions and stir for a few minutes, then add the molassas, tomato paste, mustard, honey, salt, and pepper. Reduce heat to medium.
- Stir vigorously to break up chunks and prevent sticking, using a whisk if you need to. Bring the mixture to a boil, then reduce heat to low.
- Add your beef and stir until well combined.
- Let simmer for 2-3 hours.
- Serve over cauliflower rice, regular white rice, or just on it’s own!
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I made a double batch of this last night because I wanted plenty of leftovers and wow – delicious! I only had about 6 strips of bacon, and I used Dijon mustard (not doubled) and I only had time to simmer it about an hour, but it still very much had that ‘Boston Baked Beans’ flavor. Just a small portion is very filling. If I’d change anything I might reduce the honey and/or molasses – this is really sweet, especially recently coming off a whole30 and not being used to added sweeteners. Would simmering it longer mellow out the sweetness, I wonder? Anyway, it’s going to be great having this for lunch and dinners this week, if I can keep my husband from eating it all!
You could totally cut the sweeteners, especially if you don’t have extra bacon and mustard to cut the sweetness. Glad you liked it
This was better the following days. The sweetness mellowed out and it was great for leftovers the whole week. I’ll definitely make this again!
Hahaha I read the first few lines and cracked up laughing! You had me giggling to myself the whole time that I’m gonna HAVE to make that good looking beef. Sounds amazing!
I have this simmering on the stovetop as I write this. I was a little skeptical because all I could smell was the apple cider vinegar so I sneaked a taste and OMG-Delish!! I can’t wait for dinner!! Thanks for an amazing recipe!
I want to make this again but not enough time to simmer it before I have to go to bed. I’m going to try doing the prep but then put everything in the crock pot on low overnight for the simmer and see how it goes.
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