Bold and Beautiful Barbecue Beans



Most everyone likes baked beans or barbecued beans. Most people don’t want to take the time to make them and settle for that stuff that comes in cans. I confess I have. But you know, they are just child’s play versus the real thing. The real thing takes time, but the reward is so worth it.

This recipe is from Rufus’ Food and Spirit Guide. I made them for the 4th, and they were simply excellent. Leftovers freeze up nicely for later use, so don’t be afraid of the quantity. The actual work time is really short, the time is in the slow cooking.

So take a look and give it a try.



  • 1 lb of dried great northern beans. (Or use navy beans or pinto–any bean frankly will do)
  • 8 slices (about 1/2 lb) of bacon, cut into 1/2 inch pieces
  • 1 medium onion, diced
  • 4 c chicken stock
  • 2 c water
  • 1 c barbecue sauce (your own or commercial of your choice)
  • 1/3 c maple syrup
  • 1/4 c apple cider vinegar
  • 1/3 c Dijon mustard
  • 2 tbsp honey
  • 3 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tsp each salt and pepper


  1. Soak beans over night in just enough water to cover. Rinse, and drain. Set aside.
  2. In a dutch oven, saute the bacon until it has rendered its fat, remove bacon, pour off fat, leaving enough to saute the onions.
  3. Saute onions. When softened and starting to brown, return bacon, add the beans and all the rest of the ingredients. Stir to blend.
  4. Bring to a boil. Turn off.
  5. Place in a 350° oven, uncovered,  until beans are done and most of the liquid is absorbed. Approximately 4 hours. (Mine took closer to 4 1/2.) There should be a nice thick sauce coating your beans.

Serves: 8- 10

NOTE: you can probably easily adapt this to a slow cooker. Also this is a nice recipe to make a day ahead of a picnic. It will reheat nicely



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