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single serving of barbecue beans in a white bowl with a casserole dish filled with barbecue beans alongside, set on a blue and white striped dishtowel

Barbecue Beans

A showstopper side dish recipe at your backyard barbecue!
Prep Time 30 mins
Cook Time 1 hr 50 mins
Chill Time: 1 hr
Course Salad
Cuisine American
Servings 12 servings


  • 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.
Keyword Potato Salad, Texas