Backyard Brawl Baked Beans

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For special occasions, I make a large pot of baked beans, starting from scratch with bags of dried beans. They’re beyond delicious, but they take an entire afternoon to cook, and I have enough leftovers to feed a small country.


Now, I occasionally cheat. You can make a pot of “homemade” beans by adding select ingredients to the canned variety. Our end-of-the-week tribute to Southern-style barbecue features a recipe that will convince your guests you’ve been laboring over a hot stove since 6 a.m.

Backyard Brawl Baked Beans

Makes 4 servings

  • 4 slices thick-sliced bacon, chopped
  • 2 cups chopped onion
  • 1/2 green pepper, chopped
  • 2 garlic cloves, chopped
  • 2 (16-oz.) cans vegetarian beans, drained and rinsed
  • 1/3 cup molasses
  • 1/2 cup spicy barbecue sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dark brown mustard
  • 1 tablespoon dry mustard
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper
  1. In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
  2. Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard and cider vinegar. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.
  3. Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.

Note: Because you are committed to organic living, recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Serving Suggestions

Bacon-Wrapped Barbecued Shrimp

Southern-Style Cole Slaw

Suggested Reading

The All-American Bean Book

Recipe courtesy of Jack Daniel’s Sauces

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