Easily made with pantry items, these bbq baked beans come together quickly and need just a couple of hours in the oven.
28ozcanned navy beanstwo 14oz cans, drained and rinsed
2strips bacondiced and partially cooked *see Note 1 below
1/2cupbrown sugarloosely packed
1/2cupBBQ saucestore bought or homemade
1 1/2tspdry mustard
Preheat oven to 325F.
Partially cook the bacon by dicing and cooking in a hot skillet on the stove-top, just until some of the fat cooks off and the bacon begins to brown. Spoon out onto paper towel to drain.
Drain the canned beans and rinse well. Add to a large bowl, together with the diced onion and brown sugar.
In a small bowl or measuring cup, make the sauce by combining the bbq sauce, ketchup, dry mustard and molasses. Stir to combine. Add to the bowl with the beans and stir to combine. Add the chicken broth and the bacon and stir to mix well.
Pour the bean mixture into a small casserole dish (mine shown here is 5x10 inches. Cover the dish with foil.
Bake in preheated oven, covered, for 1 1/2 hours. Remove from oven, remove foil, stir and return to oven to bake, uncovered, for a further 30-40 minutes, or until thickened, bubbly and darkened. Let the beans stand 5-10 minutes before serving, to allow the sauce to set up.
*You can bake these ahead, refrigerate, then re-heat, covered, in a 350F oven until warmed through, about 20 minutes.
I like to pre-cook the bacon, simply to cook off some of the fat (so I don't get too much added to the beans as they cook). That is really just my preference. You can add un-cooked, diced bacon to the beans and the bacon will cook in the beans, if you prefer. You could also lay a couple of strips over the top of the beans, as an option.
Be sure to read the Ingredients and Tips section above the recipe card for substitution suggestions and more tips for making this recipe.