This BBQ Baked Beans Recipe gives you delicious tomato-based beans that are tangy and spicy. They go perfectly with heavier sides like creamed corn and sweet cornbread.
Note: These do not taste like the sweet beans the Golden Retriever sells. I actually like those beans, but I don’t want them all the time. These are much more savory and tangy, and far less sweet.
Techniques for a delicious BBQ Baked Beans Recipe
- Make sure to give them the time to cook. Baking them for a long time turns them from beans in tomato sauce to perfectly caramelized beans.
- If you don’t like hot sauce, you can substitute half the amount of rice vinegar or white wine vinegar to give them the tangy kick.
More BBQ Sides to Try
- Sweet and Spicy Sweet Potatoes
- Easy Cheese and Chive Drop Biscuits
- Thai Style Potatoes
- Peach Panzanella Salad
- Jalapeno Pimento Cheese
- Easy Corn Casserole
- 1 sweet onion, remove ends, dice
- 1 can navy beans, drain and rinse
- 1 cup tomato sauce
- 1/8 cup hot sauce (I used Frank’s)
- 1 tablespoon vegetable oil
- 1/8 cup brown sugar
- 2 teaspoons balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 2 cups water (about)
- Adjust oven rack to the middle position (make sure your pot fits), and preheat the oven to 375°F.
- In an oven-safe lidded pot (but on the stovetop for now), heat 1 tablespoon vegetable oil over medium heat. Add diced sweet onion. Saute stirring frequently until onion is translucent and begins to brown.
- Add all remaining ingredients and bring to a simmer. Cover and place in the oven until the beans darken to a deeper red, and the sauce becomes less tomato-y and more caramelized and sweet. About 40 minutes to an hour.
Amount Per Serving: Calories: 162Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1014mgCarbohydrates: 28gFiber: 7gSugar: 12gProtein: 5g
Nutrition information isn’t always accurate.