This recipe will quickly become a staple of your backyard BBQ spreads. It ditches the typical canned beans for a colorful array of dried beans including red beans, great Northern beans, and pinto beans. The combination gives the dish a unique earthy flavor that pairs beautifully with the sweet and spice from the BBQ sauce. It’s simple to make and cooks unattended, leaving you time to smoke some killer pulled pork or ribs, or grill some super-moist chicken. For the BBQ rub, the recipe creators use their Cooks with Soul Carolina Que BBQ Rub, available on their site, but you can use any favorite blend.
Satisfy your sweet tooth with this easy-to-make recipe for BBQ Baked Beans with Bacon.
1. Info for BBQ Baked Beans with Bacon
- Cook Time: 14 Hr 0 Min
- Total Time: 14 Hr 0 Min
- Servings: 10
- Calories: 448.53 kcal
2. Ingredients for BBQ Baked Beans with Bacon
- water
- small red beans
- dried Great Northern beans
- pinto beans
- thick-cut bacon
- large red onion
- medium green bell pepper
- garlic cloves
- water
- vegetable broth
- ketchup
- firmly packed light brown sugar
- honey
- molasses
- spicy brown mustard
- apple cider vinegar
- barbecue rub
- hot sauce
3. Directions:
- Pour 2 quarts water and the beans into a large bowl. Cover and let sit overnight at room temperature.
- Remove any beans or hulls that have floated to the top, drain, and rinse beans.
- Heat a large Dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon is crisp, 10-12 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate but leave fat in pot.
- Add onion and cook until tender and starting to brown around the edges, 7-10 minutes.
- Stir in bell pepper and garlic and cook until softened, 2-3 minutes.
- Add 3 cups water, the vegetable broth, bacon, and beans. Bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Towards the end of the cooking time, preheat oven to 300°F.
- Stir in ketchup, brown sugar, honey, molasses, spicy mustard, apple cider vinegar, BBQ rub, and hot sauce.
- Cover Dutch oven and transfer to oven. Cook, stirring occasionally, until beans are fork-tender, 3-4 hours.
- Uncover beans and cook until the sauce thickens up a bit and darkens a little in color, 30-60 minutes more.
- Remove beans from oven and let cool 10 minutes before serving. Chill any leftovers up to 1 week.
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