BBQ Baked Beans Recipe
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These BBQ baked beans are sweet, smoky, hearty, and perfect for cookouts, potlucks, burgers, ribs, smoked pork, and summer dinners. They’re made with dried Great Northern beans, bacon, onion, ground beef, brown sugar, BBQ sauce, apple cider vinegar, mustard, and liquid smoke for a rich baked bean recipe that tastes like it cooked beside the grill all afternoon.
Unlike canned baked beans that only need warming, this version starts with dried beans and slowly bakes in a Dutch oven until the sauce thickens and the beans turn tender. The bacon and ground beef make them extra filling, while the BBQ sauce, brown sugar, vinegar, and mustard give the beans that sweet, tangy, smoky flavor everyone expects from a good barbecue side dish.
What Makes These BBQ Baked Beans So Good
I love a classic cookout side dish, and baked beans are one of those recipes that always belong on the table. These are not plain beans warmed up and called done. They’re saucy, a little smoky, a little sweet, and hearty enough that people actually remember them. The bacon adds flavor, the ground beef makes them more filling, and the sauce bakes down until everything tastes rich and cozy.
Why You’ll Love These BBQ Baked Beans
- These BBQ baked beans are made with dried beans, so they have more texture and flavor than a quick canned version.
- Bacon, ground beef, BBQ sauce, brown sugar, mustard, apple cider vinegar, and liquid smoke give them a sweet, smoky, savory flavor.
- They’re perfect for summer cookouts, holidays, potlucks, tailgates, and backyard BBQ dinners.
- The recipe bakes low and slow in a Dutch oven, which helps the sauce thicken and the beans turn tender.
- They can be made ahead and reheated before serving, which makes them perfect for cookouts, holidays, potlucks, and busy summer dinners when multiple dishes are being prepared at once.
Ingredients You Need To Make BBQ Baked Beans
- Dried Great Northern Beans: Great Northern beans are mild, creamy, and hold their shape well after soaking and baking. Since this recipe starts with dried beans, the beans absorb more flavor as they cook in the BBQ sauce mixture.
- Bacon: Bacon adds smoky, salty flavor to the beans. Cooking it with the onion first builds the base of the recipe before the sauce ingredients go in.
- Onion: Onion adds sweetness and depth to the sauce. As it cooks with the bacon, it softens and blends into the beans.
- Ground Beef: Ground beef makes these BBQ baked beans heartier and gives them more of a cookout-style flavor. It also makes the dish feel more filling than a regular baked bean side.
- Ketchup and BBQ Sauce: Ketchup gives the sauce a tomato-based sweetness, while BBQ sauce adds smoky, tangy flavor. Use a BBQ sauce you already like because the flavor will come through.
- Brown Sugar: Brown sugar gives the beans that classic sweet baked bean flavor and helps the sauce thicken as it bakes.
- Dry Mustard: Dry mustard adds tang and balances the sweetness from the brown sugar and BBQ sauce.
- Apple Cider Vinegar: Apple cider vinegar cuts through the richness and keeps the sauce from tasting too sweet.
- Apple Juice: Apple juice adds a little sweetness and extra liquid so the beans can cook until tender.
- Liquid Smoke: Liquid smoke gives the beans a smoky BBQ flavor without needing a smoker.
- Kosher Salt and Black Pepper: Salt and pepper bring everything together and keep the beans from tasting flat.
How To Make BBQ Baked Beans
These BBQ baked beans are made in a Dutch oven with soaked dried beans, bacon, ground beef, onion, BBQ sauce, brown sugar, mustard, vinegar, apple juice, and liquid smoke. The beans bake low and slow until tender and saucy.
Step 1: Soak and Cook the Beans
Add the dried Great Northern beans to a large bowl and cover them with water. Soak overnight in the refrigerator. The next day, drain the beans, add them to a large pot, and cover with fresh water by about 2 inches. Simmer for 1 hour, or until just tender. Drain and reserve 2 cups of the cooking water.
Step 2: Cook the Bacon and Onion
Preheat the oven to 300 degrees. Place a Dutch oven over medium heat. Add the chopped bacon and onion, then cook until the bacon is crisp and the onion has softened.
Step 3: Brown the Ground Beef
Add the ground beef to the Dutch oven and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.
Step 4: Add the Sauce Ingredients
Add the ketchup, brown sugar, kosher salt, dry mustard, apple cider vinegar, apple juice, water, BBQ sauce, liquid smoke, and black pepper. Stir until everything is combined.
Step 5: Add the Beans
Add the soaked and drained beans to the Dutch oven. The liquid should sit about 2 inches above the beans. If needed, add a little more water before baking.
Step 6: Bake Covered
Cover the Dutch oven and bake at 300 degrees for 2 hours.
Step 7: Bake Uncovered
Remove the lid and bake for another 30 minutes, or until the beans are tender and the sauce has thickened. If the beans are not tender yet, add more water as needed and continue baking until fully cooked.
Can I Make These BBQ Baked Beans With Canned Beans?
Canned beans can work, but the cooking time will be different. This recipe is written for dried Great Northern beans that are soaked, simmered, and baked until tender. If you use canned beans, drain them first and reduce the baking time since they are already cooked.
Can I Make These In A Slow Cooker?
Yes. After soaking the beans overnight, cook the bacon, onion, and ground beef on the stovetop first. Add everything to a slow cooker and cook on low until the beans are tender and the sauce has thickened. This is a good option for parties because the beans can stay warm in the slow cooker while everyone serves themselves.
Can I Make These On A Smoker?
Yes. To make smoked BBQ baked beans, prepare the recipe in a smoker-safe Dutch oven or cast iron pan. Cook the bacon, onion, and ground beef first, then add the remaining ingredients and place the pan on the smoker. Cook until the beans are tender and the sauce has thickened.
Tips For The Best BBQ Baked Beans
- Soak the beans overnight. Dried beans need time to hydrate before baking so they cook evenly.
- Use a Dutch oven. A Dutch oven holds heat well and gives the beans enough room to cook in the sauce.
- Do not rush the baking time. The low, slow bake is what helps the beans turn tender and lets the sauce thicken.
- Check the liquid level. The liquid should sit about 2 inches above the beans before baking. If the beans need more time, add more water so they do not dry out.
- Use a BBQ sauce you like. The sauce flavor comes through, so this is not the time to use one you already think tastes suspicious.
- Let the beans rest before serving. The sauce thickens more as the beans sit.
What To Serve With BBQ Baked Beans
BBQ baked beans are a classic side dish for grilled and smoked meats. Serve them with burgers, hot dogs, ribs, pork loin, brisket, grilled chicken, BBQ chicken wings, smoked turkey, or steak. They also work well with summer sides like potato salad, coleslaw, cornbread, pasta salad, macaroni and cheese, or grilled vegetables.
How To Store BBQ Baked Beans
Store leftover BBQ baked beans in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop over low heat. If the sauce thickens too much after chilling, add a splash of water before reheating.
Can You Freeze BBQ Baked Beans?
Yes. Let the baked beans cool completely, then store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
Can I Make BBQ Baked Beans Ahead Of Time?
Yes. BBQ baked beans are a great make-ahead side dish because the flavor gets even better after the sauce has time to settle. Make them a day ahead, store them in the refrigerator, then reheat before serving. Add a splash of water if needed to loosen the sauce.
BBQ Baked Beans
Equipment
- measuring spoons/cups
- Dutch Oven
- Stove Top
- Oven
Ingredients
- 1 1/2 cups dried Great Northern beans (soaked overnight in the refrigerator)
- 4 slices thick bacon (chopped)
- 1 onion (chopped)
- 1/2 cup ketchup
- 1 cup packed brown sugar
- 2 teaspoon kosher salt
- 2 teaspoons dry mustard
- 1 tablespoon apple cider vinegar
- 1 cup apple juice
- 5 cups water
- 1/2 cup BBQ sauce
- 1/2 tsp liquid smoke
- 1/4 tsp black pepper
- 1 lb 80/20 ground beef
Instructions
- Step 1: Soak and Cook the Beans: Add the dried Great Northern beans to a large bowl and cover them with water. Soak overnight in the refrigerator. The next day, drain the beans, add them to a large pot, and cover with fresh water by about 2 inches. Simmer for 1 hour, or until just tender. Drain and reserve 2 cups of the cooking water.
- Preheat Oven: Preheat your oven to 300 degrees.
- Cook Bacon, Onion & Ground Beef: In a Dutch oven over medium heat, cook the chopped bacon and onion until the bacon is crispy. Add the ground beef and cook until fully browned. Drain excess grease if needed.
- Combine and Assemble: Add the cooked beans to the Dutch oven. Stir in ketchup, brown sugar, salt, dry mustard, vinegar, apple juice, BBQ sauce, liquid smoke, and black pepper. Add enough water so that the liquids are about 2 inches above the beans.
- Bake Covered: Cover the Dutch oven and bake for 2 hours.
- Uncover and Finish Baking: Remove the lid and bake uncovered for an additional 30 minutes. The liquid should be thick and the beans fully cooked. If needed, add the reserved 2 cups of water and continue baking for another 30 minutes, or until the baked beans reach your desired consistency.
Notes
- Soak the beans overnight so they cook evenly and soften properly.
- Use a Dutch oven or heavy oven-safe pot with a lid.
- The liquid should sit about 2 inches above the beans before baking.
- If the beans are not tender after the first bake, add more water and keep baking until soft.
- Use a BBQ sauce you like. The sauce flavor comes through, so choose one with a flavor you already enjoy.
- Let the beans rest for 10 minutes before serving so the sauce can thicken slightly.
Nutrition
Frequently Asked Questions
Canned beans can be used, but the baking time will need to be reduced since they are already cooked. Dried beans give this recipe more texture and absorb more flavor as they bake.
Soaking the beans overnight is crucial because it helps them cook more evenly and become tender during baking.
BBQ baked beans can be made a day ahead and reheated before serving. Add a splash of water if the sauce thickens too much in the refrigerator.
To make these in a slow cooker, cook the bacon, onion, and ground beef first, then add everything to the slow cooker. Cook on low until the beans are tender and the sauce has thickened.
For smoked BBQ baked beans, use a smoker-safe Dutch oven or cast iron pan and cook until the beans are tender and the sauce has thickened. Smoking adds even more BBQ flavor.
BBQ baked beans will last up to 4 days in the refrigerator when stored in an airtight container.
Yes! Let the beans cool completely, then freeze them in a freezer-safe container for up to 3 months.
Can I make this recipe in a slow cooker?
yes!
Instructions
Soak the Beans
Soak the beans overnight in water in the refrigerator.
Cook the Beans
The next day, drain the beans and transfer to a large pot. Add fresh water to cover by about 2 inches. Bring to a low simmer and cook for 1 hour, or until beans are just tender. Drain, reserving 2 cups of the cooking liquid.
Cook the Bacon & Beef
In a skillet over medium heat, cook the chopped bacon and onion until the bacon is crispy. Add the ground beef and cook until fully browned. Drain excess grease if needed.
Assemble in Slow Cooker
Add the cooked beans to the slow cooker. Stir in the bacon, onion, and beef mixture. Add ketchup, brown sugar, salt, dry mustard, apple cider vinegar, apple juice, BBQ sauce, liquid smoke, and black pepper.
Pour in enough reserved bean cooking liquid to bring the mixture to about 2 inches above the beans.
Slow Cook
Cover and cook on:
LOW for 6–8 hours, or
HIGH for 3–4 hours
Finish and Thicken
During the last 30–60 minutes, remove the lid to allow the beans to thicken. If needed, add more reserved liquid and continue cooking until the beans reach your desired consistency.