Delicious Backyard Barbecue Baked Beans with Bacon
A hearty and flavorful side dish perfect for any backyard barbecue, these baked beans are loaded with smoky bacon and a tangy barbecue sauce. Easy to prepare and a crowd-pleaser, this recipe is a must-have for your next cookout.
Equipment
- large bowl
- whisk
- 8×8-inch baking dish
Ingredients
- ¼ cup barbecue sauce
- ¼ cup ketchup
- ¼ cup water
- 1 Tablespoon spicy brown mustard
- 1 Tablespoon cider vinegar
- ½ teaspoon liquid smoke
- ½ teaspoon garlic powder
- 1 Tablespoon onion flakes
- ⅛ teaspoon cayenne pepper
- 1 28 ounce can baked beans
- 1 15 ounce can pinto beans drained and rinsed
- 1 15 ounce can cannelloni beans drained and rinsed
- ½ of a 10 ounce can Ro-Tel diced tomatoes & green chillies drained
- 3 slices thick-cut bacon cut into 1-inch pieces
Instructions
- Preheat your oven to 350°F.
- In a large bowl, whisk together the barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, garlic powder, onion flakes, and cayenne pepper.
- Add the baked beans, pinto beans, cannelloni beans, and drained diced tomatoes to the sauce mixture. Stir to combine.
- Pour the bean mixture into an 8x8-inch baking dish.
- Arrange the bacon pieces evenly in a single layer over the top of the beans.
- Bake for 1 to 1½ hours, or until the beans are bubbling and the bacon is crispy and rendered.
- Allow the baked beans to cool for at least 15 minutes before serving to allow flavors to meld.
Notes
- This recipe omits bratwurst and chopped onion found in the original version. Liquid smoke is highly recommended for enhanced flavor. The bacon quantity can be adjusted to your preference.
Notes
This recipe omits bratwurst and chopped onion found in the original version. Liquid smoke is highly recommended for enhanced flavor. The bacon quantity can be adjusted to your preference.