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BBQ Baked Beans
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BBQ Baked Beans
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BBQ Baked Beans
Created By Chef Angie Quaale
Ingredients
| 1 | lb. CO-OP GOLD White Kidney Beans | |
| 2 | tbsp McCormick La Grille Smoky Ranchero Seasoning | |
| ½ | lb. CO-OP GOLD Naturally Hardwood Smoked Bacon, diced | |
| 3 | tbsp CO-OP GOLD PURE Apple Cider Vinegar | |
| ½ | cup CO-OP GOLD Tomato Sauce | |
| 1 | tbsp chipotle hot sauce (optional) | |
| 1 | medium onion, finely chopped | |
| ½ | cup BBQ sauce | |
| ¼ | cup molasses | |
| ½ | cup dark brown sugar | |
| 3 | garlic cloves, minced | |
| 1 | bay leaf |
Directions
Total: 4–4½ hours
Serves: 8–10
- Preheat oven to 325°F.
- Cover the dried beans with water in a pot and bring them to a boil. Put a lid on the pot and simmer for 90 minutes, then drain.
- Heat a large ovenproof pot or Dutch oven on medium-high heat. Fry the bacon until crispy, add the onions and cook until translucent, about 10 minutes. Add the garlic and stir to combine.
- Add all remaining ingredients. Stir well. Add the beans and 1½ to 2 cups fresh water. Bring everything to a simmer.
- Cover and transfer the pot to preheated oven or smoker if there is room. Bake for about 3 hours, checking the fluid level periodically, (you may need to add extra water as it bakes) until the beans are tender and the sauce thickens. If the sauce is too thin, remove the lid and cook for another 30 minutes or so to thicken. Remove the bay leaf and taste for seasoning, adding salt, pepper or hot sauce to taste. Serve with smoked brisket.
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