Bbq Baked Beans Recipe

Drain and rinse beans

Drain the canned navy and kidney beans in a colander and rinse briefly under cold water. Let them drain while you prepare other ingredients.

Dice the smoked pork shoulder/ham into 1/2-inch pieces, dice the bacon, finely chop the onion, seed and dice the green pepper, and mince the garlic.

Preheat a large ovenproof skillet or Dutch oven over medium heat. Add the diced bacon and cook until fat renders and pieces are crisp-tender, 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a bowl, leaving about 1–2 tablespoons of bacon fat in the pan.

Add the chopped onion and diced green pepper to the bacon fat. Sauté until softened and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the diced smoked pork/ham to the pan and warm through for 3–4 minutes so the meat picks up the pan flavors.

In a medium bowl, whisk together ketchup, brown sugar, molasses, apple cider vinegar, barbecue sauce, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and red pepper flakes (if using) until smooth and well combined.

Pour the sauce into the skillet with the aromatics and smoked meat. Stir to combine and simmer gently for 2–3 minutes to meld flavors.

Add the drained beans and the reserved bacon pieces to the skillet. Pour in the chicken or beef stock and gently stir to coat everything in sauce. If the mixture seems very thick, add up to 1/4 cup more stock or water to reach a saucy but not soupy consistency.

Bring the mixture to a gentle simmer on the stovetop for 3–4 minutes, then transfer the skillet or Dutch oven to a preheated oven at 180°C (350°F).

Bake, uncovered, for 35–45 minutes, stirring once halfway through, until sauce is thickened, bubbling, and beans are heated through. If you like a slightly caramelized top, switch to broil for 2–3 minutes at the end—watch carefully to avoid burning.

Remove the beans from the oven and let rest 5 minutes. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or brown sugar, if desired.

If using, swirl in the optional yellow mustard on top for brightness. Garnish with chopped fresh parsley. Serve warm as a side or main with cornbread, coleslaw, or grilled meats.