Barbecue Pork and Beans for a Crowd

At your next large 4th of July gathering, this slow-simmered pork and beans side dish will be a popular offering.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 5 mins
• Calories: 200 Calories

Ingredients

• 2 cups chopped onions
• 2 cups barbeque sauce
• 2 (15 ounce) cans black beans, drained
• 1 tablespoon vegetable oil, or as needed
• 2 (15 ounce) cans red kidney beans, drained
• 1 tablespoon liquid smoke
• 2 (28 ounce) cans pork and beans, drained
• 2 (28 ounce) cans pork and beans, undrained
• 0.5 teaspoon ground black pepper
• 0.25 cup white vinegar
• 0.75 cup packed brown sugar
• 1.5 pounds bacon

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.

Step 2

When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.

Step 3

Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.

Step 4

Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.