Best 20 Bbq Beans Recipes

PERFECT BBQ BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved.
• Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.

CLASSIC BBQ BAKED BEANS

Steps:

• Preheat grill to high.
• Place a large Dutch oven or cast-iron pot over direct heat and cook bacon until fat has begun to render. Add onion and red pepper and cook until they begin to soften, about 3-5 minutes. Add the beans, including canning liquid, and bring to a simmer.
• Add brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, mustard, hot sauce, and Creole seasoning and stir to combine. Close the lid and cook the beans until the liquid has thickened, about 60 minutes. Cover the pot and move to the cooler side of the grill, then cook for another 20-30 minutes or until desired tenderness.

SLOW-COOKER BBQ BAKED BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low 8-10 hours until beans are tender., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high about 30 minutes or until heated through.

DINOSAUR BBQ STYLE BAKED BEANS

Steps:

• Heat olive oil to medium-high in a large saucepan, and cook onion and pepper until soft, adding salt and pepper.
• When softened, add garlic and cook another minute.
• Add sausage, crumbling it into small pieces while it cooks.
• Drain some of the liquid from the beans- make it about the same level in the can as the beans themselves. Mix into the sausage/veggies.
• Turn the heat down to medium-low and add remaining ingredients. Cook for 5-7 minutes.
• Serve immediately, or let cool and reheat. We loved this the next day, as the flavors had a chance to really mix.

BBQ BEANS

Steps:

• Quick soak method for beans: Cover beans with water, bring to a boil. Turn off heat, let stand 1 hour. Drain.
• Place pinto beans in a large pot with water and bay leaf, and bring to a boil. Reduce heat to a steady boil and cook until tender, about 1 hour.
• In the meantime, heat a 12-inch non-stick pan over medium heat. When hot but not smoking, add onions and cook, stirring often until they begin to soften. Add 2 tablespoons of the bean cooking water and cook until the onions are softened, about 5 to 6 minutes.
• Add the ground chuck and garlic and cook, stirring often, until the meat is brown and cooked through, about 5 to 7 minutes.
• Stir in paprika, thyme, chili powder, ketchup, brown sugar, mustard and Worcestershire sauce. Mix until all ingredients are combined. Pour into pot with beans and stir. Season, to taste, with salt and pepper. Continue cooking until flavors have come together and beans are tender and cooked through and the sauce has thickened.

PRESSURE-COOKER BBQ BAKED BEANS

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.

SLOW COOKER BBQ BAKED BEANS

Steps:

• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.
• Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
• Cover slow cooker. Cook on Low at least 5 hours.

CROCK POT BBQ BEANS AND FRANKS

Steps:

• Open and drain beans,rinse with water.
• Slice hot dogs in small slices.
• Combine all ingredients.
• Crock Pot for 4 hours slow cook.
• Thickens as it cooks.
• Tastes great cold or hot.
• Enjoy!

KITTY'S BAKED BBQ AND BACON BEANS FOR A CROWD

Steps:

• Pour all beans into a very large mixing bowl and combine.
• In a large roasting pan, layer the beans, sugar, molasses and bacon squares; starting with the beans on the bottom and end with bacon on the top.
• Bake at 350 degrees, covered, for 1 1/2 hours; remove lid and bake for an additional 1/2 hour.

BBQ BAKED BEANS (SUGAR-FREE)

Steps:

• Preheat the oven to 300*F. Oil a 2-1/2 or 3-quart baking dish.
• Warm the oil in a large skillet of 3-quart saucepan over medium heat. Add the onions or leeks, celery, peppers, and garlic and cook for 7 minutes, or until soft. Stir in the tomato paste; water, stock, or broth; agave nectar or sorghum; vinegar; salt; mustard; and pepper sauce or ground red pepper if using. Cover and cook for 10 to 20 minutes. Stir in the beans and bring to a boil.
• Pour into the prepared dish. Bake, uncovered, for 2-1/2 hours. After one hour, check every 30 minutes for moisture and stir in 1/2 cup water as needed.

FOILED BBQ CHICKEN WITH CORN ON THE COB AND PINTO BEANS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
• Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
• Drizzle corn with melted butter.
• Spoon barbeque sauce over chicken.
• Divide pinto beans evenly over each portion.
• Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
• Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MELISSA'S ULTIMATE BBQ BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2-quart baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and let cool enough to handle, about 5 minutes.
• Meanwhile, cook ground beef and onion in a skillet over medium-high heat, stirring until meat is browned and crumbly, 5 to 7 minutes. Drain. Crumble cooled bacon and set aside.
• Combine ground beef mixture, bacon, beans, BBQ sauce, white sugar, brown sugar, ketchup, molasses, mustard, salt, black pepper, and chili powder. Spoon into the prepared pan.
• Bake in the preheated oven, stirring once, until thickened and bubbly, about 1 hour.

CROCK POT BBQ GREEN BEANS

Steps:

• Fry bacon and onion in a skillet until bacon is crisp.
• Drain the excess grease from the cooked bacon and onion.
• Put all ingredients in a crock pot.
• Cook on high for 2 hours or low for 6 hours.

HEARTY BBQ BAKED BEANS

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in a skillet until almost crispy. Remove bacon from skillet and roughly chop, but do not drain skillet.
• Use bacon fat to saute onion and bell pepper until translucent, Drain.
• In a oven safe bowl, combine all ingredients and mix well. Cover with foil.
• Bake for 1 1/2 hours.

ARTHUR BRYANT'S BAKED BBQ BEANS

Steps:

• Mix all of the above ingredients (except beans) together. Put into a saucepan and simmer until onions are tender. Be sure to stir often. (This will NOT be the same without their sauce. Perhaps try ordering it online).
• Open beans and pour off the excess liquid from beans. Add beans to the above sauce.
• Put into a 325-degree oven and bake for about 1 to 1 ½ hours. (You could instead, put into your smoker at low heat for 2 to 3 hours while smoking your favorite meat.}.

BBQ BAKED BEANS WITH APPLES

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together and pour into a 9x13-inch baking pan.
• Cook for 45 minutes and enjoy!

SPICY BBQ ROOT BEER BAKED BEANS

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 9 inch baking pan (or 9 x 13 inch pan) with non stick cooking spray.
• Cook bacon over the stove until desired doneness (I like mine crunchy, but I usually do it a little underdone, because it bakes in the oven as well).
• After the bacon is cooked, crumble it up into a bowl and add black pepper and maple syrup. Toss until well combined.
• In a larger bowl, combine the baked beans, root beer, brown sugar, molasses and cayenne pepper.
• Add in half of the bacon crumbles.
• Pour the mixture into the sprayed pan. Sprinkle the rest of the bacon on top, as well as the jalapeños if desired.
• Bake for 25 minutes, or until the center is heated through, and the edges begin to bubble.
• Remove from oven and eat warm.

BBQ BAKED BEANS

Steps:

• Sweet BBQ Pit Sauce: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
• Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.) Makes about 3 cups of Sweet BBQ Pit Sauce.
• Prepare the vegetables and beef: Trim onion and pepper, then cut into chunks. Dice using a vegetable chopper, or use a knife to small dice (¼-inch pieces). Heat oil in a medium-sized skillet over medium heat. Sauté onion and pepper until softened, 6-8 minutes. Add ground beef, stir to break up meat, and continue cooking until meat is no longer pink, 6-8 minutes. Drain fat from skillet and set ground beef mixture aside.
• Preheat oven to 375 F. In a large bowl, add ground beef mixture and Sweet BBQ Pit Sauce to the drained beans; stir to combine. Place in a 13x9-inch baking dish and cover with foil. Bake until brown and bubbly, 20-30 minutes. (Alternatively, a thermometer placed into the center of the beans should register 160 F.)
• Remove dish from oven and remove foil. Stir and serve. Note: This is a great dish to make ahead of time. Vegetable-beef mixture can be cooked and refrigerated up to two days in advance. On the day of serving, simply mix bean ingredients (Pitmaster Jones calls this a "bean set") and bake as directed. Since you're reheating meat, use a digital thermometer to make sure the beans reach 160-165 F for safe consumption.

QUICK BBQ BEANS

Steps:

• In a saute pan, heat butter, add bacon, onion and garlic.
• Saute until onion and garlic is soft, not brown.
• Add barbeque sauce and simmer on low for 10 minutes.
• With slotted spoon, remove the bean mixture to serving bowl.
• By using the slotted spoon, it will allow enough of the sauce to remain with the beans and leave plenty in the saute pan for the sauce.
• With remaining sauce in saute pan, add 1 TB.
• horseradish and simmer until hot.
• Serve on the side to drizzle over steak and we also enjoy this with ham steak.
• We serve this with ham or steak, hot rolls and cole slaw.

YOYO'S BBQ BEANS

Steps:

• Cook and stir the ground beef in a large skillet over medium-high heat until evenly browned; drain. Combine the onion and garlic in the skillet with the beef, and cook until the onion becomes transparent, 3 to 4 minutes. Stir the salt , pepper, garlic powder, onion powder, and parsley into the beef mixture; cook 1 to 2 minutes.
• Stir the canned beans into the beef mixture. Add the mustard, brown sugar, Worcestershire sauce, and barbecue sauce and stir until blended. Taste and season with additional salt and pepper, if desired. Lower heat to medium-low and simmer mixture for 30 minutes to thoroughly combine flavors.