BBQ Baked Beans

BBQ Chicken Baked Beans and Potato Salad

To continue with my promise to give you some kick-booty sides for your summer grilling, here’s a recipe that’ll have ’em comin’ back for more! Now these beans are on the spicy side, so if that’s not your thing, I’ll give you some tips on how to put the fire out. If you’re making this for a mixed crowd with little ones and all, it may be best to make the milder version. Just sayin’.

Now, I have my favorites when it comes to BBQ sauce. I don’t usually plug products, but in this case I will. I use Sweet Baby Ray’s Sweet n’ Spicy BBQ Sauce in this recipe. And, along with the black pepper called for, these are some spicy beans! So, to put out the flames a little, either use a different BBQ sauce or cut down on the black pepper or both. And, yes, I know Sweet Baby Ray’s comes from Chicago. Such blasphemy from a Texas gal like me. But, hey, if it’s good, I ain’t gonna knock it just cause it’s from Yankee land! Some of those people up there know how to cook……maybe.

Also, if you’re making this for a crowd and want to triple, quadruple or whatever the recipe, here’s a little hint. Drain the beans! There’s some culinary calculation that has to do with liquid volume and surface area and so on and so forth and if I wasn’t such a lazy butt right now I’d get up and look it up for you. But, trust me, if you’re making a lot, drain your dad gum beans. Otherwise, you can cook them till the cows come home and you’re still gonna have too much liquid. They’ll just never thicken up!

Let me know how you like ’em!

BBQ Baked Beans

 Don’t wait for BBQ to make these beans! They’re great with hamburgers, hotdogs, fried fish, you name it. A must have side on any respectable church social, block party or family reunion buffet table!

Yield: 6-8 servings

Difficulty: Easy

1 28 ounce can pork-n-beans, undrained

¼ cup BBQ sauce (your choice – hot and spicy, sweet, etc.)

1 tablespoon liquid smoke

1 tablespoon mustard

1 tablespoon Worcestershire sauce

¼ cup brown sugar, packed

¼ cup diced yellow onion

¼ cup diced green bell pepper (or combination of green and red)

½ teaspoon coarse ground black pepper


  • Mix all ingredients well.
  • Pour into an oven-safe baking dish.
  • Bake in a 350 degree oven for 1 to 2 hours, stirring halfway through, until thickened and bubbly.


Happy Grillin’!



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