Backyard BBQ Beans
Backyard BBQ Beans are a great side for any grilled or smoked meat. Anyone who has been following along for any time at all, knows we love barbecued meals. Grilled, smoked, rotisserie, anything that can be cooked outside will be cooked outside whenever possible. And, at our home, that’s year ‘round! Mike has collected cookbooks, knowledge, and experience on the art of cooking outside like it’s his calling in life. At least that’s my opinion, and believe me, I’m all for it!
This Backyard BBQ Beans recipe is the perfect accompaniment for most anything that comes off the grill. We’ve paired it with smoked brisket, grilled tri tip, and burgers to name a few. It was originally found in Cook’s Country but I’ve altered it a bit. The biggest change is minimal meat. The Cook’s recipe calls for the inclusion of bratwurst which I have nothing against, but we typically serve alongside meat so I didn’t think it was necessary. If you want to omit the bacon for a vegetarian spin, it’ll be splendid as well.
My favorite baked beans are Bush’s, they’re consistently good, you can use what you like or what’s in your pantry. For sauce, homemade would be great if time allows. I prefer either Bull’s Eye or Sweet Baby Ray’s Barbecue Sauce, but any will work, just play around with the flavors to get them to your liking. We keep store bought on hand to save steps. I’ve cut down the volume from the original recipe found in Cook’s Country and it’s still a plentiful side.
Backyard BBQ Beans
Ingredients
- ¼ cup barbecue sauce
- ¼ cup ketchup
- ¼ cup water
- 1 tbsp spicy brown mustard
- 1 tbsp cider vinegar
- ½ tsp liquid smoke
- ½ tsp granulated garlic
- ¼ tsp cayenne pepper
- 1 onions chopped
- 2-4 cloves garlic minced
- 1 28- oz cans baked beans
- 1 15- oz cans pinto beans drained
- 1 15- oz cans kidney beans drained
- 1 10- oz can Ro-tel Original diced tomatoes & green chilies drained
- 6 slices thick-cut bacon cut into 1 inch pieces
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic, and cayenne together in a large bowl; set aside
- Cook bacon in a 12 inch skillet over medium heat until fat begins to render. Remove bacon pieces and drain on a paper towel. Set aside bacon and add onions to the pan in bacon grease, cook until well browned, about 10-15 minutes. Add garlic and cook for an additional 30-45 seconds
- Transfer half of the bacon into the bowl with sauce. Stir in all the beans and tomatoes. Transfer bean mixture to a 9×13 inch pan placed on a rimmed baking sheet. Sprinkle remaining bacon in a single layer over the beans.
- Bake until bubbling and hot, about 1 hour. Let cool for 15 minutes before serving.
