By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
475 cal · 105 min
Classic BBQ Baked Beans
Recipe GLPRedcb02f233a9e2
Hearty, smoky baked beans with a rich BBQ flavor profile, featuring kidney beans simmered with bacon, bell pepper, and onion in a molasses-sweetened sauce with a hint of heat. This crowd-pleasing side dish is cooked low and slow on the grill for authentic flavor and tender beans.
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Ingredients
¼ pound thick-cut bacon, diced
½ large onion, chopped
1 red bell pepper, chopped
3 16-ounce cans kidney beans, with liquid
½ cup brown sugar
3 tablespoons ketchup
3 tablespoons apple cider vinegar
3 tablespoons maple syrup
3 tablespoons molasses
3 tablespoons yellow mustard
1 tablespoon hot sauce
2 teaspoons Creole seasoning
Directions
Preheat your grill to high heat. Set a large Dutch oven or cast-iron pot directly over the heat source. Add the diced bacon and cook until the fat begins to render and the meat starts to brown, stirring occasionally, about 3–4 minutes.
Add the chopped onion and red bell pepper to the pot. Stir well and continue cooking over direct heat until the vegetables begin to soften, about 3–5 minutes.
Pour in all three cans of kidney beans along with their canning liquid. Stir to combine with the bacon and vegetables, then bring the mixture to a simmer.
Add the brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, yellow mustard, hot sauce, and Creole seasoning. Stir thoroughly until all ingredients are fully incorporated.
Cover the pot with a lid and move it to the cooler, indirect heat side of the grill. Allow the beans to cook undisturbed until the liquid has thickened significantly, about 60 minutes.
Stir the beans and continue cooking with the lid on for an additional 20–30 minutes, until the beans reach your desired tenderness and the sauce has reached a rich, syrupy consistency. Adjust seasoning to taste before serving.
Comments
All ingredients are readily available at every major Charlotte chain—no special trips needed. Cost per serving runs about $1.20 to $1.50, held down by kidney beans and pantry staples, though bacon and maple syrup add some expense. The stated 105 minutes is honest if you account for active prep time plus oven time, but expect 25–30 minutes of hands-on work up front, making this workable for a weeknight if you start early. This is a classic side dish that reheats beautifully and suits a family table well, particularly for pulled-pork sandwiches or grilled meats, though it requires the oven for over an hour and does not demand constant attention.
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