Bbq Baked Beans Recipe

Preheat

Preheat the oven to 350°F (175°C).

Drain and rinse the canned beans well; set aside. Measure and combine tomato sauce, water (or broth), ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, mustard, and BBQ sauce in a bowl and whisk until smooth.

If using bacon: dice into small pieces. If vegetarian: measure olive oil. Dice onion and green pepper and mince garlic.

In a 12-inch ovenproof skillet or sauté pan over medium heat, cook diced bacon until the fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, leaving the fat in the pan. If using oil instead of bacon, heat 2 tbs olive oil until shimmering.

Add the diced onion and green pepper to the hot bacon fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

Stir the whisked sauce mixture into the skillet with the cooked aromatics. Scrape any browned bits from the bottom of the pan. Add smoked paprika, dry mustard (if using), red pepper flakes, black pepper and salt; stir to combine.

Add the drained beans and 1 cup water or broth, gently folding them into the sauce so they’re evenly coated. Bring mixture to a gentle simmer on the stovetop, reduce heat to low and simmer uncovered for 8–10 minutes to let flavors meld and sauce thicken slightly.

Taste and adjust seasoning: add a pinch more salt, a splash of vinegar for brightness, or a touch more brown sugar if you prefer sweeter beans.

Stir the reserved crispy bacon back into the bean mixture (or reserve a small amount for garnish if desired). Transfer the skillet (or pour the bean mixture into a 2.5–3 quart baking dish) and spread into an even layer.

Cover loosely with foil and bake in the preheated oven for 30 minutes. Remove foil and bake an additional 10–15 minutes until sauce is bubbly and thickened to your liking and the top begins to brown slightly.

Remove from oven and let rest 5 minutes. Taste and adjust seasoning if needed. Sprinkle chopped parsley and additional crispy bacon on top for garnish if desired.

Serve warm as a side dish for BBQ, grilled meats, or with cornbread. Store leftovers in an airtight container in the refrigerator for up to 4 days.