People around the globe enjoy baked beans. Just about every culture has their version of a stewed or baked bean dish. Usually, the recipe involves slow cooking the beans in a special sauce with meat or fat added for flavor. Whether it is the French cassoulet, Cuban black beans, Boston Brown Beans, or Mexican Borracho beans, humans have been cooking up this pot for centuries.
Baked beans were created by Native Americans. Their original recipe used navy beans and maple syrup. English colonists in the 17th century enjoyed the dish so much that they adapted it for their own, changing out the syrup for brown sugar. And, while many hotly contest which recipe is best, we know one thing for certain. Baked beans are the perfect side dish for a delicious barbeque.
Barbecue Baked Beans
- Large pot or saucepan
- 2 slice Bacon, diced
- 1 small Sweet onion, deiced
- 1 small Bell pepper, diced
- 2 clove Garlic, diced
- 1 tbsp Smoked paprika (sub: sweet paprika
- ¼ tsp Cayenne pepper powder
- ¼ tsp Salt
- ½ tsp Coarse black pepper
- 2 tbsp Apple cider vinegar
- 2 tbsp BBQ sauce (any)
- 2 tbsp Tomato ketchup
- 1 tbsp Dijon mustard
- 1 tbsp Brown sugar
- 2 cans Baked beans (22 oz., Bush's Grillin Beans perfect)
- Stove Top – Add bacon to a large pot over medium-low heat. Cook until bacon is brown and crisp. Add onion, garlic, and pepper. Cook for 5 minutes, stirring frequently. Stir in paprika, chili powder, salt, and pepper. Cook for 1 minute. Add BBQ sauce, ketchup, vinegar, brown sugar, and mustard. Stir to combine.Preheat oven to 400°F (205°C). Add baked beans directly from the can. Stir and bring to a boil. Turn off heat and adjust seasonings.
- Bake – Place pot in preheated oven and baker for 30-35 minutes. Beans should be bubbly and syrupy. Remove from oven and let cool slightly before serving.
- BBQ baked beans may be cooked in advance and refrigerated. Reheat beans on the stovetop or in the microwave.