Best Ever, Barbecue Baked Beans
Recipe courtesy of Beth Anthony
Photo courtesy of Beth Anthony
Best Ever, Barbecue Baked Beans Recipe
By August 27, 2012Published:
- Yield: 12-16* Servings
Recipe courtesy of Beth Anthony Photo courtesy of Beth Anthony
- 1 pound sausage (the type you use for patties, like Jimmy Dean)
- 1 large onion chopped
- 2 tablespoons butter
- 2 tablespoons olive oil (or other vegetable oil)
- 2 28 oz. cans Bush’s Original Baked Beans drained
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/2 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1/3 box dark brown sugar
- Prepare a 9" x 12" x 3" casserole dish using a non-stick spray. Set aside.
- In a large skillet, heat the butter and oil over medium- high heat. Add the chopped onions and sauté for 5 minutes. Add the sausage to the onions, breaking it up with a wooden spoon. Cook it thoroughly. Drain off excess fat.
- Drain any excess liquid from the beans, remove the little squares of bacon if you see any, and pour the beans into the casserole dish. Add the sauté mixture and all other ingredients. Mix well, and taste. Make any adjustments.
- Bake at 325°F for about one hour and 45 minutes to two hours. Stir once or twice during the baking process. For the last 30 minutes, cover with foil and leave them alone.
- Notes: For spicy beans use hot sausage and cayenne pepper. I measure the barbecue sauce, ketchup, mustard, Worcestershire sauce, vinegar, garlic powder, black pepper, cayenne pepper and brown sugar in a two cup measuring cup and mix before adding them to the beans. When the beans come out of the oven, they are very hot and will stay hot for a good 45+ minutes. They are best if you give them that much time to rest.
- *About those 12 to 16 normal size servings. These beans are so good some people will make a pig of themselves.
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