American BBQ & Grill · Free
Smoky Southern-Style Baked Beans
Thick, sweet-and-smoky baked beans studded with bacon and a hint of tang. The ultimate crowd-pleasing barbecue side that gets better as it sits.
****+
Prep 15 min · Cook 90 min
Method
Preheat your oven or set up your grill for indirect heat at 325 degrees F.
In a large oven-safe skillet or Dutch oven over medium heat, cook the chopped bacon until the fat renders and the pieces are crisp, about 6 to 8 minutes.
Remove half the bacon with a slotted spoon and set it aside for topping, leaving the rest and about 2 tablespoons of the fat in the pan.
Add the diced onion and bell pepper to the pan and cook, stirring, until softened and translucent, about 5 minutes.
Stir in the drained beans, barbecue sauce, brown sugar, ketchup, mustard, vinegar, Worcestershire, smoked paprika, and black pepper until everything is well combined.
Bring the mixture to a gentle simmer on the stovetop so it starts to bubble around the edges.
Scatter the reserved crisp bacon over the top for a nice finish.
Transfer the uncovered pan to the oven or grill and bake for 60 to 75 minutes, until the sauce is thick, glossy, and bubbling with a slightly caramelized top.
If the beans look too soupy, continue baking uncovered in 10-minute increments until thickened to your liking.
Remove from the oven and let the beans rest for 10 minutes; they will thicken further as they cool.
Stir gently and serve warm alongside your barbecue mains.
Chef's tips
- For real smokehouse flavor, place the pan in your smoker uncovered so the beans catch drips and smoke from meat cooking above.
- Rinsing canned beans removes the starchy liquid and keeps the final dish from tasting dull.
- These reheat wonderfully, so make them a day ahead to free up your cook time.
Cooking times vary by equipment -- cook to temperature and to taste.
