Homemade BBQ Baked Beans

by Susan Salzman
Print Email

BAKEDBEANSWhen ever we go out for barbque, I always, choose baked beans as one of my sides. There is something so satisfying and so comforting in eating a dish like this along with my tri-tip sandwich and a double portion of asian slaw.

I have had this particular recipe for baked beans in my repertoire for over 25 years. They serve a crowd – a very large crowd. Therefore, I only have a few opportunities through out the year to make this dish. Using only 5 ingredients, cooked slowly in the oven for about 5 hours, these baked bean are always the star of the evening.

This past July 4th, we celebrated the day with our good friends and 60 of their nearest and dearest. When I heard the number of people I asked if I could make my homemade baked beans. My friend, B, responded with, “my husband will love you and covet the whole pot, please do”.

The day before, at 6:30 a.m., I dumped all the ingredeints in my 7 1/4 quart Le Creuset, put the lid on, turned the oven on to 300* and forgot about them until they were ready 5 hours later. I let them cool before putting them in the fridge and the next day heated them on top of the stove when I arrived at the party. It is that easy.

At your next party, make these beans. One word of advice, make a double batch!

Homemade BBQ Baked Beans

Yield: a huge vat (6-8 cups)

Ingredients:

3 large cans Vegetarian Beans
1 small can Vegetarian Beans
1 brown onion, diced fine
15 oz. ketchup (I used my homemade version)
8 oz. dark brown sugar (or Sucanat)
5 Tbsp. liquid smoke

Instructions:

Preheat oven to 300°F.

Toss all ingredients into a large, heavy duty stock pot. stir to combine. Cover tightly with lid, place in preheated oven for 5 hours. stir every hour. Remove from oven and serve.

* If I have the time, I like to make this recipe the day before. An hour before guests are to arrive remove from the fridge so it can come to room temperature. Then warm on top of the stove over medium heat. stir occassionaly to avoid burning.

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.   

Comments   

#2 Jennifer Fischer 2014-07-14 05:30
I wondered the same thing about the size cans of beans. Yes most beans ARE vegetarian, but a few have "bacon" in them. (I've yet to find any actual BACON in those varieties!) I know Ms. Salzman means the pre-made cans of baked beans and I'm GUESSING she means the 28- and 14-oz sizes but it would have been helpful to state in the recipe.
+1 #1 Cindy 2014-07-02 17:06
Hi there,
Two questions, hoping someone who has tried the recipe can help. What kind of beans are we talking about? Aren't most canned beans vegetarian? Cannellini beans? Or does it mean cans of pre-made vegetarian baked beans?
And, what size large and small cans? 28oz and 14oz? Or 14oz and 6oz?
Thanks!
-Cindy

You have no rights to post comments

 

restaurant news

Morgenland
Europe
by Anna Harari

ImageIt was a Lonely Planet recommendation, but the description made it hard to tell – it was definitely trendy, but would it be good? We arrived, and it was, as promised, a scene. A hungover...

Read more...
A.O.C. Wine Bar
Los Angeles
by Sharon Oreck

Suzanne Goin, the uber-talented celebrity chef of Lucques and A.O.C. Wine Bar fame, was rumored to be the front runner for the 2005 James Beard Chef-of-the-Year award, and as far as I was...

Read more...
Higgins Restaurant & Bar
Oregon
by Sue Doeden

pretendsoup.jpgOne of the highlights of my experiences in Portland, Oregon was the dinner I had at the 2010 James Beard award-winning Higgins Restaurant and Bar. The dinner was hosted by the the California...

Read more...
Eating Around Napa
Northern California
by James Farmer III

napadonutsWhilst in the Napa Valley, this Farmer gave into a deadly sin – no, not drunkenness in the wine country…gluttony! There's no beating around the bush about my love for food - I write about food, I...

Read more...