These Barbecue Beans are a totally delicious, jazzed-up version of baked beans.
As we are entering the season of grilling and barbecues, it’s always important to have some great side dish recipes on hand. Baked beans are always a favorite. But they’re so much better if you add a bunch of goodies to your baked beans, so that’s this recipe. Barbecue beans are very easy to make, and they’ll be happily demolished at your next gathering.
How to make Barbecue Beans:
This recipe is a simple one. All you have to do is combine all of the ingredients in a large bowl, and then scrape it all into a large casserole dish. Sliced bacon is placed on top. No stove-top cooking is necessary!
The beans are then baked in the oven for an hour and a half until hot and bubbly.
What makes these beans so much better than regular baked beans?
This barbecue beans recipe begins with a couple cans of everyone’s favorite baked beans. But more beans are added in (pinto and cannellini beans), along with Rotel and sliced hot dogs! To create delicious flavors, I’ve added in barbecue sauce, ketchup, spicy brown mustard, cider vinegar, garlic powder and cayenne pepper. Oh, and bacon is added on top.
These Barbecue Beans turn out to be quite a loaded baked beans dish! If you’re not into hot dogs, you can either leave them out or add in sliced smoked sausage instead. Hot dogs are classic American barbecue food, so I think they’re the perfect addiction to this recipe.
Add these Barbecue Beans to your next barbecue menu and let everyone ooooh and ahhhh at your fancy baked beans. Enjoy!
Here are a few more summer barbecue recipes you might like to try:
- Chicken and Sun-Dried Tomato Burgers
- Corn on the Cob with Bacon Butter
- Summer Vegetable Pasta Salad
- Hawaiian Burgers
- Watermelon Strawberry Caprese Salad
- Mom’s Potato Salad
- Berry Icebox Cake
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 1/2 cup water
- 2 tablespoons spicy brown mustard
- 2 tablespoons cider vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 10 ounces beef hot dogs, sliced (I like Hebrew National)
- Two 28-ounce cans baked beans
- Two 15-ounce cans pinto beans, drained
- Two 15-ounce cans cannellini beans, drained
- One 10-ounce can Ro-Tel Original Diced Tomatoes and Green Chiles, drained
- 6 slices center cut bacon, cut into 1-inch pieces
- Preheat the oven to 350 degrees F. Spray a 9x13-inch DEEP casserole dish or metal pan with nonstick spray.
- In a large bowl, whisk together the barbecue sauce, ketchup, water, mustard, vinegar, garlic powder and cayenne pepper. Stir in the sliced hot dogs, all of the beans and tomatoes.
- Transfer the mixture to the prepared pan, and place the pan on a rimmed baking sheet. Arrange the bacon pieces in a single layer on top of the beans.
- Bake until the beans are bubbling and the bacon is rendered, about 1½ hours.