BBQ baked beans — American smoky bean dish
Short answer: Fry bacon and onion, add white beans with tomato sauce, BBQ rub, honey, and mustard. Simmer for 30 minutes on low heat or in a cast iron pot on the BBQ.
BBQ baked beans are the savory, smoky side dish that completes any BBQ. The combination of sweet, sour, and smoky perfectly complements the rich flavors of spareribs and pulled pork.
Make them in a cast iron pot directly on the BBQ for extra smoke flavor—or simply on the stovetop if the BBQ is full.
What you'll need
For 4–6 people:
- 2 cans of white beans (400g each), drained
- 150g smoked bacon or pancetta, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 200ml tomato sauce (passata)
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp honey or brown sugar
- 1 tsp Dijon mustard
- 1 tsp Memphis BBQ rub
- Salt and pepper
Use a cast iron pot or Dutch oven directly on the BBQ next to the meat. The beans will absorb the smoke and get a deeper flavor than on the stovetop. Ideal if you already have the BBQ on.
Preparation
- Fry the bacon in a pan over medium heat until crispy. Remove from pan and set aside.
- Sauté the onion in the bacon fat until translucent, about 5 minutes. Add garlic and cook for another 1 minute.
- Add tomato sauce, ketchup, apple cider vinegar, honey, mustard, and BBQ rub. Stir well.
- Add the drained beans and bacon. Bring to a boil.
- Reduce heat to low and simmer uncovered for 25–30 minutes until the sauce thickens.
- Season with salt, pepper, and optionally extra vinegar or honey.
BBQ baked beans are better the next day—the flavors deepen. Make them a day in advance and reheat in the pan or on the BBQ. Add a splash of water if they have become too thick.
Serve with
- Spareribs — the classic American combination
- Pulled pork — in a bun with coleslaw and baked beans
- Cornbread — for a complete American BBQ menu
More BBQ side dishes
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