Perfect Barbecue Baked Beans have a tangy sweetness that develops in the oven while baking. An easy recipe that fills the house with a comforting aroma.
Perfect Barbecue Baked Beans have a tangy sweetness that develops in the oven while baking. This is one of those easy recipes that leaves you feeling accomplished after the oven door is closed.
Not only that – there is a bonus. The house will be filled with a comforting aroma.
I’m never quite sure if there is actually a season for baked beans. It is one of those dishes that travels well so it can go to beach barbecues and picnics but then it also can warm up the house on those cold days and become a perfect comfort food.
Okay – Decision made! It is a year round recipe.
So get out your big pot and take a few momemts to make a wonderful homemade meal. If you are lucky enough to have leftovers the beans are just as good the second day as the first.
Perfect Barbecue Baked Beans
Perfect Barbecue Baked Beans have a tangy sweetness that develops in the oven while baking. An easy recipe that fills the house with a comforting aroma.
Ingredients
- 1 pound dried Great Northern Beans
- 1 tablespoon coconut oil
- 1 cup chopped onion
- 1 cup ketchup
- 1 cup dark brown sugar, packed
- 1/4 cup maple syrup
- 1 tablespoon prepared mustard
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspooon cayenne
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth
- 1 cup water
Instructions
- The Night before baking:
- Look through your dried beans, rinse and drain.
- Place in a large pot and cover with fresh water to cover by about 3" to 4". Let set overnight.
- The day of cooking:
- Drain the beans and set aside.
- In the large pot heat the oil to medium. Saute the onion until it is translucent. About 10-15 minutes.
- Turn to low and add the ketchup, dark brown sugar, maple syrup, mustard, dry mustard, garlic powder, chili powder and cayenne, salt and black pepper.
- Stir and then add the water, vegetable broth and drained beans.
- Bring to a boil and then turn down to a low and simmer, covered, for one hour. Stirring, occasionally, so that it does not stick.
- Pour everything into a large covered casserole - up to 4 qts. in size. Be careful.
- Cover and bake at 325 degrees for 3 hours. Remove lid and bake another hour and until thickened.
- Serve hot.
- This keeps beautifully in the fridge for four days. It also freezer really well.
Recipe Notes
IF FREEZING:
Let the mixture cool to room temperature and freeze in any of the ways I have described in my article How to Prepare Food for the Freezer.
TO PREPARE AFTER FREEZING:
Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.
Serve hot.
Amanda says
I’m wondering if I could leave out or reduce the amount of cayenne and chili powder. As much as I LOVE spices, my small children are not a fan.
Ginny McMeans says
Yes, you sure can Amanda. Leave them out and then taste it at the end. You can always add just a dash of ground black pepper if you want it a little spicier.
Jessica says
I am not sure where I was supposed to add the ground black pepper at, so I just added it with the other dry ingredients. Hopefully it turns out okay.
Ginny McMeans says
Yes, that is right Jessica. Thanks for the heads up and I fixed the recipe. 🙂 Hope you love it!
Ashley says
I do not have a covered casserole dish! (I know, crazy right??) 🙂 Do you think I could just cover it with foil and get the same results? Would I have to cook it longer or anything? Thanks!
Ginny McMeans says
Hahaha! Yes, that happens. I use foil on my casseroles that don’t have a lid. It works great. Make the piece of foil way longer thank the casserole so you can really wrap it around the handles and scrunch it all tight. Snug as well as you can along the straight sides. Slide it in carefully into the oven so you don’t loosen it up and that’s it. No cooking difference. Enjoy!