Barbecue Baked Beans
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 6 slices bacon (cut into 1/4 inch slivers)
- 1 1⁄2 cups onions, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon fresh gingerroot, grated
- 2 (15 ounce) cans great northern beans, drained and rinsed (15 ounces per can)
- 1⁄4 cup dark brown sugar, firmly packed
- 1⁄4 cup molasses (not blackstrap molasses)
- 1⁄4 cup barbecue sauce (i use "k.c. masterpiece original")
- 1⁄4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard powder (I use Coleman's English mustard powder)
- 1 tablespoon plain prepared yellow mustard
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke (optional)
directions
- Preheat oven to 325°F.
- Put bacon in large, heavy pot over medium heat and cook until lightly brown, about 5 minutes.
- Discard all but 2 tablespoons fat.
- Add onion, garlic, and ginger and sauté until soft, about 5 minutes.
- Remove pot from heat and stir in remaining ingredients.
- Pour into baking dish.
- Bake, covered, for 1 hour.
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Reviews
-
These were a great hit at the cookout on Saturday. I doubled the recipe thinking the original wasn't going to be big enough. It all went - fast!!! I did the whole thing start to finish in a cast iron Dutch oven. Just spooned off the bacon fat until there was "about that much" remaining and then added and mixed the remaining ingredients and put the whole thing in the oven. Even the preacher raved about the beans. Don't know if he appreciated them as much during the sermon on Sunday, but didn't dare ask...
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OUTSTANDING! These are the most flavorful baked beans I've ever tasted. They were a hit at our cookout. I made them the night before and the aroma alone made me hungry. I just HAD to have some right away. I didn't find it too sweet at all, perfect blend of sweet and tangy. I doubled the recipe and baked in a glass 9x13 dish. Tasted even better the next day. Thanks tt :-)
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tt, you should have heard the yummy noises coming from my house tonight! I'll bet it's a 'show-stealer' at any bbq. I can hardly wait for those summer gatherings! To make it gluten-free, per my diet, I used Lea & Perrins Worcestershire and a pure mustard powder (Coleman's contains wheat). (UPDATE: COLEMAN'S IS NOW GF) I used Sweet Baby Ray's BBQ sauce, because that's what I had, and fresh onions, garlic, and gingerroot. It's a very fine balance of many flavors, like a deliciously complex wine. : ) (Never thought I'd compare bbq baked beans with wine. LOL) Thanks tt!
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Best baked beans I've ever tasted anywhere. Thanks for such a wonderful recipe. I did substitute 1 lb. dried Great Northern beans & cooked them almost tender with enough water to cover before adding the seasonings, then transferred to a large crockpot. For a real taste treat, use DiB's recipe #18873 in place of the barbecue sauce and ketchup.
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These beans were exactly what I was looking for! I have to admit I had to leave the bacon out (wasn't sure if mine was still fresh) and added 1/4 cup of pineapple tidbits. The sauce ingredients made for a delicious zesty sauce. I'll definitely make this again! Update: I made it this time per the recipe (with bacon and minus the pineapple) and it really was better this way! The ginger really combines nicely with the bacon. My husband really liked these, too. Thanks again! Roxygirl in Colo.
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RECIPE SUBMITTED BY
taylortwo
United States