This easy baked beans recipe is perfect for your next barbecue! Three kinds of beans with chunks of sausage and bacon make this a hearty, tangy side dish for all your grilled dishes.
Have you been looking at how to spruce up the standard canned beans in a way that rocks your next barbecue? Look no further. This recipe has tang, it has texture, and most importantly, it has flavor.
My wife doesn’t care for baked beans so it’s always a struggle to get some real rockin’ baked beans going. I like my baked beans with lots of tang and hearty, not just bleh beans from a can. So when a long weekend came up and we were smoking a butt, my time to strike came.
Is it possible to make baked beans from scratch using dry beans? Sure. But why go through all the trouble when most of the work is done for you already.
Add a few more ingredients you probably already have around your house, pick a meat you want to add to make it a real dish and you’re ready to rock.
And if you’re entertaining, this easy baked beans recipe will be a great addition to your sides and it will amaze. I promise!
If you’re looking for a little snacky thing to put out for your friends and family while the BBQ is doing its thing, give our Easy Spinach Dip a look. It’s awesome!
How To Make Some Rocking Barbecue Baked Beans
This recipe comes together pretty quick and the steps are not difficult at all. You can even prepare this ahead of time and just toss it in the oven when you’re getting ready to eat.
Add the barbecue sauce, ketchup, water, mustard, cider vinegar, Worcestershire sauce, liquid smoke, garlic powder, cumin powder, and ground pepper to a bowl and whisk until combined well. Set aside.
A note about the water. This step is completely optional depending on how you like your baked beans. The water adds more fluid to your beans, giving you plenty of liquid. If you like your baked beads really thick, you can leave it out.
Cook the sausage in a skillet over medium high heat, breaking it up into small pieces. Cook until the fat renders, about 5 minutes.
Add onions to the sausage and cook until sausage is browned and onions are tender, about 15 minutes. Drain and set aside.
In a bowl add the sausage and sauce. Add all the cans of beans and the Ro-tel. Combine well.
Transfer contents of bowl to a baking dish and add the bacon to the top of the mixture.
Place into oven and bake at 350 degrees F. You may want to place baking dish onto a sheet pan as the dish will bubble.
Bake until beans are bubbling and bacon is cooked, about 1 1/2 hours. Allow to rest for 15 minutes and then serve. You can also add salt and pepper to taste.
I won’t lie, best beans I have ever eaten. In fact, you see that dish? Yeah, I ate it all. It took a few days, but I finished the entire dish and I wasn’t sorry at all. I even tossed in some of the smoked pork butt I had done to make it even more epic.
Give this great recipe a whirl. If you like a hearty serving of baked beans, this is the one for you!
If you’re putting together your next barbecue and are looking for some good mains to go with these beans you have to check out the Fall Off The Bone St Louis Style Ribs or the Smoked Pork Shoulder. Honestly, they’ll love you forever serving this up!
If all that meat in your baked beans isn’t quite your thing, take a look at our Slow Cooker Boston Baked Beans recipe. It’s just as good without the sausage plus you have the ease with using a crockpot.
Want to be a bit different (and awesome) when bringing something to the cookout? Try out this sinful Frito Pie casserole. I actually ate it out of the dish, not sorry!!
Easy Barbecue Baked Beans Recipe
Easy Barbecue Baked Beans Recipe
The Canned Goods
- 28 oz Baked Beans (1 big can) Your choice, this recipe used Bush's Original
- 15 oz Red pinto beans 1 can, drained
- 15 oz Great Northern beans 1 can, drained
- 10 oz Ro-Tel Original diced tomatoes and green chilis 1 can, drained
- 1/4 cup Ketchup
- 1/4 cup Barbecue sauce
- 1/4 cup water Optional, see recipe post
- 1 tbsp Spicy brown mustard
- 1 tbsp Cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp Liquid smoke
- 1/2 Onion Chopped
- 1/2 tsp Garlic powder
- 1/2 tsp Cumin powder
- 1/2 tsp Ground pepper
- 12 oz Sausage We used brats, casings removed
- 3 slices Bacon Thick cut, hickory smoked
- Add barbecue sauce, ketchup, water, mustard, cider vinegar, Worcestershire sauce, liquid smoke, garlic powder, cumin powder, and ground pepper to a bowl and whisk until combined well. Set aside.
- Cook the sausage in a skillet over medium high heat, breaking it up into small pieces. Cook until the fat renders, about 5 minutes.
- Add onions to the sausage and cook until sausage is browned and onions are tender, about 15 minutes. Drain and set aside.
- In a bowl add sausage and sauce. Add all the cans of beans and the ro-tel. Combine well.
- Transfer contents of bowl to a baking dish and add cut bacon to the top of the mixture.
- Place into oven and bake at 350 degrees F. You may want to place baking dish onto a sheet pan as the dish will bubble.
- Bake until beans are bubbling and bacon is cooked, about 1 1/2 hours. Allow to rest for 15 minutes. Serve.