Chef John shows us the best recipe for barbecue baked beans includes bacon, pork shoulder, and an array of spices. Perfect for summer parties, BBQs, or potlucks.
Preparation Time
15 mins
Cooking Time
3 hr 5 mins
Total Time
3 hr 20 mins
Calories
273 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Enjoy!
Step 3
Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
Step 4
Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
Step 5
While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
Step 6
Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
Step 7
Gather all ingredients.
Step 8
Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
Step 9
Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer.
Step 10
Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
Ingredients
1 teaspoon freshly ground black pepper
3 tablespoons molasses
1 teaspoon garlic powder
1 bay leaf
1 yellow onion, chopped
1 teaspoon Worcestershire sauce
3 quarts water
1 cup barbecue sauce
1 tablespoon kosher salt
2 tablespoons yellow mustard
1 pound dried red beans
6 slices thick-cut bacon
1 tablespoon smoked paprika
0.5 cup ketchup
0.125 teaspoon cayenne pepper
0.25 cup packed light brown sugar
1.5 pounds boneless pork shoulder, cut into 2-inch cubes
