Barbecue Beans
A showstopper side dish recipe at your backyard barbecue!
Ingredients
- 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
Instructions
- 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.