Serves 6
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.
