Sweet & Smokey BBQ Baked Beans

Sweet & Smokey BBQ Baked Beans

This recipe creates a rich, flavorful pot of baked beans with a perfect balance of smoky, sweet, and tangy notes, highlighting the Food Box Love - BBQ Lovers - June Box featuring BBQ sauce and rub.

Yields: 8-10 servings

Prep time: 20 minutes

Cook time: 2.5 - 3 hours (or 6-8 hours on low in a slow cooker)

Ingredients:

  • 1 lb dried navy beans or pinto beans (or 3-4 cans, 15 oz each, of your preferred beans, rinsed and drained)

  • 6-8 slices thick-cut bacon, chopped (optional, but recommended for flavor)

  • 1 large yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup Backyard Barbecue - Sweet & Smokey BBQ Sauce

  • 1/4 cup molasses (not blackstrap)

  • 2 tablespoons Rising Smoke - Bruno's BBQ Rub, plus more for sprinkling if desired

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard or yellow mustard

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon black pepper (or to taste)

  • 4 cups water or unsalted chicken/vegetable broth (if using dried beans)

  • Salt to taste (be mindful as the rub and bacon will add salt)

Equipment:

  • Large oven-safe pot or Dutch oven (if baking)

  • Or Slow cooker (6-quart or larger)

Instructions (Using Dried Beans - Oven Method):

  1. Prepare the Beans:

  • Quick Soak: Rinse the dried beans, place them in a large pot, and cover with water by about 2 inches. Bring to a boil and cook for 1 minute. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.

  • Overnight Soak: Alternatively, rinse the beans and soak them in water overnight (at least 8 hours). Drain and rinse.

  1. Pre-cook Beans (Optional but Recommended for Tenderness): Place the soaked and rinsed beans in a pot, cover with fresh water or broth, bring to a boil, then reduce heat and simmer for 45-60 minutes, or until beans are just tender but not mushy. Drain. This step helps ensure they cook evenly with the sauce.

  2. Preheat Oven: Preheat your oven to 325°F (160°C).

  3. Cook Aromatics & Bacon (if using):

  • In your Dutch oven or oven-safe pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot (discard any excess).

  • If not using bacon, heat 2 tablespoons of olive oil or vegetable oil in the pot.

  • Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

  1. Combine Ingredients:

  • To the pot with the onions (and bacon fat), add the pre-cooked (or canned, rinsed, and drained) beans.

  • Stir in the Backyard Barbecue - Sweet & Smokey BBQ Sauce, molasses, Rising Smoke - Bruno's BBQ Rub, apple cider vinegar, Dijon/yellow mustard, Worcestershire sauce, and black pepper.

  • Add the cooked bacon back into the pot.

  • If you used dried beans that were only soaked (not pre-cooked fully tender), add 2-3 cups of water or broth, enough to just cover the beans. If you used canned beans or fully pre-cooked dried beans, you might only need 1/2 to 1 cup of liquid, just to ensure they don't dry out. The sauce will thicken as it bakes.

  1. Bake:

  • Stir everything well to combine.

  • Cover the Dutch oven or pot and bake for 2.5 to 3 hours. Stir the beans gently once or twice during baking, adding a little more water or broth if they seem to be getting too dry.

  • For the last 30 minutes of baking, you can remove the lid if you want a thicker sauce and slightly caramelized top.

  1. Rest & Serve:

  • Once the beans are tender and the sauce has thickened to your liking, remove from the oven. Let them rest for 15-20 minutes before serving. This allows the flavors to meld further.

  • Taste and adjust seasoning if necessary (more salt, pepper, or a tiny bit more rub).

Instructions (Slow Cooker Method):

  1. Prepare Dried Beans (if using): Soak dried beans using either the quick soak or overnight method as described above. Drain and rinse. (No need to pre-cook them further for the slow cooker).

  2. Cook Aromatics & Bacon (Optional): Cook bacon in a skillet until crispy. Remove bacon and set aside. Sauté onion and garlic in bacon fat (or oil) until softened.

  3. Combine in Slow Cooker: Add the soaked (or canned, rinsed, and drained) beans, sautéed onions and garlic, cooked bacon, Backyard Barbecue - Sweet & Smokey BBQ Sauce, molasses, Rising Smoke - Bruno's BBQ Rub, apple cider vinegar, mustard, Worcestershire sauce, and black pepper to the slow cooker.

  4. Add Liquid: If using soaked dried beans, add enough water or broth to cover the beans by about 1 inch. If using canned beans, add about 1/2 cup of liquid.

  5. Cook: Stir well, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until beans are tender and sauce has thickened.

  6. Rest & Serve: Let rest for 15-20 minutes before serving.

Tips & Variations:

  • Spice it Up: Add 1/4 to 1/2 teaspoon of cayenne pepper or a finely diced jalapeño (seeds removed for less heat) along with the onions for a spicy kick.

  • Extra Smokiness: If you love a deep smoke flavor, add 1/2 teaspoon of liquid smoke (hickory or mesquite) to the sauce mixture.

  • Vegetarian/Vegan: Omit bacon. Use vegetable broth. Ensure your Worcestershire sauce is vegan (some contain anchovies).

  • Meatier Beans: Add 1/2 lb of cooked ground beef or sausage (browned and drained) along with the other ingredients.

  • Bean Variety: Feel free to use a mix of beans like pinto, kidney, and black beans for different textures and flavors.

Enjoy your homemade BBQ Baked Beans on top of a hot dog, in your tacos or as a side dish for your next BBQ cookout. 

 

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