Just in time for July 4th, this recipe for BBQ baked beans is a Southern Living recipe I’ve had in my file since 2007. They are so good anytime, but especially when a cookout is in order. I make mine in the crock pot so they can simmer on low for several hours. But, you can also bake them in the oven if you are short on time.
1/2 medium onion, chopped
1/2 pound ground beef (optional — I don’t include the meat when I make the beans)
10 bacon slices, cooked and crumbled
2/3 cup firmly packed brown sugar
3/4 cup barbecue sauce
1 (15-oz) can of kidney beans, drained and rinsed
1 (15-oz) can of butter beans, drained and rinsed
1 (15-oz) can of pork and beans, undrained
2 TBL molasses
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
Cook onion, and if desired, ground beef in Dutch oven, stirring until meat crumbles and is no longer pink; drain. Stir in bacon and remaining ingredients, and spoon into lightly greased 2 1/2 quart baking dish. Chill for 8 hours, if desired. Bake at 350 degrees for one hour, stirring once. (I usually cook them at 250 for a few hours if you have the time).
For the crock pot version, I saute the onion in olive oil on the stove, then dump everything into a greased crock pot and stir it all together. I cook on low for several hours stirring a few times during cooking. I also double the recipe if I am serving for a crowd.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
