Barbecued Baked Beans

  • Serves

    serves 6-8


These classic baked beans are a barbecue side-dish staple. This recipe first appeared in our June/July 2011 BBQ issue.


  • 10 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 cups homemade or store-bought barbecue sauce
  • 1 14 cups dark brown sugar
  • 1 cup beef stock
  • 1 cup leftover chopped beef brisket or pulled pork
  • 14 cup molasses
  • 1 tbsp. dry mustard
  • 2 tsp. kosher salt
  • 18 tsp. ground cloves
  • 4 (15-oz.) cans navy beans, drained and rinsed
  • 1 (16-oz.) can whole, peeled tomatoes, crushed by hand
  • Freshly ground black pepper, to taste


Step 1

Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.

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