I’m so excited to share with you my family’s favorite bar bq baked beans recipe. This recipe has been passed down for generations and is a staple in our household.
It’s easy to make, delicious, and perfect for any occasion. Whether it’s a family gathering, a potluck, or just a weeknight dinner, this recipe is sure to please even the pickiest eaters.
I love how the sweetness of the beans pairs with the smokiness of the BBQ sauce, creating a flavor combination that’s hard to resist. My kids absolutely adore this dish and always ask for seconds (and sometimes thirds!)
The best part? It’s incredibly easy to make and requires minimal effort, making it a great option for busy weeknights or weekends when you’re short on time.
As a mom, I appreciate that this recipe is not only tasty but also healthy, with no artificial preservatives or additives. We’ve made this recipe countless times and have never been disappointed.
In fact, our family’s love for this dish has inspired me to experiment with different variations, such as adding in some diced bell peppers or using different types of BBQ sauce. But don’t worry – the classic recipe I’m sharing today is still a crowd-pleaser and is sure to become a favorite in your household too!
BBQ Baked Beans
4.7 from 1376 votes
These BBQ baked beans are a classic side dish, slow-cooked to perfection with a sweet and smoky sauce. They are hearty, flavorful, and perfect for any barbecue or potluck.
2 cans (15 oz each) navy beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
For the Sauce
1 cup ketchup
1/2 cup barbecue sauce
1/4 cup brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
👨🍳Directions
1Preheat your oven to 325°F.
2In a large oven-safe pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 to 7 minutes.
3Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
4Add the diced onion to the pot with the bacon fat and cook until softened and translucent, about 5 minutes.
5Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
6In a medium bowl, whisk together the ketchup, barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, mustard powder, smoked paprika, and cayenne pepper if using.
7Pour this sauce mixture into the pot with the onions and garlic, stirring to combine.
8Add the drained navy beans and kidney beans to the pot, along with the cooked bacon.
9Stir everything together until the beans are evenly coated with the sauce.
10Bring the mixture to a gentle simmer over medium heat.
11Cover the pot with a lid and transfer it to the preheated oven.
12Bake for 1 hour, then remove the lid and bake for an additional 30 minutes, or until the sauce has thickened and the beans are tender.
13The beans should be bubbling and the sauce should coat the back of a spoon.
14Remove the pot from the oven and let the beans cool for 5 minutes.
For a vegetarian version, omit the bacon and use 2 tablespoons of olive oil to sauté the onions. You can also add a dash of liquid smoke for a smoky flavor. These beans can be made ahead and reheated, and they taste even better the next day.
Watch Video Of How BBQ Baked Beans Works
This bar bq baked beans recipe is perfect for any occasion – whether it’s a family gathering, a potluck, or just a weeknight dinner.
The leftovers are also incredibly versatile and can be reheated in various ways: simply microwave individual portions for 30 seconds; reheat larger quantities in the oven at 300°F (150°C) until warm; or even serve as part of a breakfast skillet with scrambled eggs and crispy bacon.
❓ Frequently Asked Questions About BBQ Baked Beans
1. What type of BBQ sauce should I use?
For this recipe, I recommend using a thick and sweet BBQ sauce that’s specifically designed for baked beans. You can choose from a variety of brands or make your own using a mixture of ketchup, brown sugar, and spices.
2. Can I use canned beans?
While canned beans are convenient, I highly recommend using dried beans instead for the best flavor and texture. Simply soak the dried beans overnight and cook them according to the package instructions.
3. How do I store leftover baked beans?
After cooking your baked beans, let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 5 days or freeze for up to 3 months.
4. Can I make this recipe in advance?
Yes! You can prepare the ingredients ahead of time and assemble the dish just before baking. Alternatively, you can also cook the beans and let them cool before refrigerating or freezing them for later use.
5. What if I don’t have any brown sugar?
If you don’t have brown sugar on hand, you can substitute it with an equal amount of granulated sugar or omit it altogether if you prefer a less sweet flavor.
6. Can I adjust the amount of spices?
Absolutely! Feel free to add more or less of any spice according to your taste preferences.
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