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Prep 15 mins
Cook 1 hr
I've adapted this recipe from "The Barbecue Bible" by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot--it makes a difference. This is mandatory with our ribs--all you need is a potato salad and coleslaw and you're all set.
- 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)
- 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.
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...
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 :-)
Excellent ! A really nice recipe for summer bbq's. I used canned white navy beans and included the liquid smoke. I may have gotten a little carried away with the ginger since I didn't measure it while grating. I thought it was too gingery, but the guests at the bbq really liked it as is and commented that the ginger gave it a 'fresh' taste. It wasn't as sweet as I'd anticipated, but I could probably fiddle with the ingredients a bit (e.g., eliminate the liquid smoke) to turn up the sweetness. Guests were asking me for the recipe, so I think that qualifies it as a winner - thanks for sharing it tt !!!