BBQ Baked Beans...

Dear BBQ Friend:

July 4th is just around the corner, and what kind of BBQ on July 4th would be without BBQ baked beans? I did something silly bush beans perfect paira while back... I slapped together an amateur video about my chicken recipe which shows you how to slow smoke chicken without the dreaded rubbery chicken skin. I'm no professional actor or narrator or anything like that, so I'm gonna tell you right up front... the video is not the best production in the world. I did manage to make the semi-finalists though. I'm sure not going to win an Academy Award for it, but I may win a $5000 check for a backyard makeover.

Here's a couple of great BBQ baked beans recipes....

This one is from the "Foods of the Southland" cookbook. This is a great cookbook. If you have not done so already, get yours by clicking HERE...

foods of the southland

BBQ Baked Beans with Apples & Pulled Pork BBQ


2 - 16oz cans Bush's Original Baked Beans
1 cup chopped onions
½ cup dark brown sugar, packed
1 heaping cup of chopped tart apples
1 tsp granulated garlic
2 tbsp worcestershire sauce
1 heaping tbsp prepared mustard
1 heaping cup of pulled pork BBQ cut into 1 inch bites
½ cup BBQ sauce
optional - add hot sauce to taste


I use a 9x11x2" glass baking dish, sprayed lightly. Tip: use a foil pan in your smoker for easy cleanup. Pre-heat oven or smoker to 350 deg F. In a mixing bowl, I add everything except the BBQ and BBQ sauce. Mix and add to the baking dish. Smooth out and place BBQ on top. Brush lightly with the BBQ sauce. Then bake for about 45 minutes till good and bubbly. (You don't want it to brown).

Here's another recipe for Baked Beans:bush beans


2 - 16oz cans Bush's Original Baked Beans
1 green pepper, chopped
1 medium onion, chopped
Dry mustard
Worcestershire sauce
6 to 8 slices of bacon, chopped
Maple syrup


Place ½ of chopped bacon in bottom of casserole. Pour 2/3 can of pork and beans into casserole. Add 1/3 of green pepper and onion. Sprinkle with dry mustard and worcestershire. Continue layers of beans and seasonings. Top with remaining bacon and pour maple syrup over all. Bake at 350 deg F for 1 hour. Serves 8.

Here's another baked beans recipe from one of my readers...

Thanks for the recipes. I have a recipe that is a little different than the one you sent. I have had rave reviews when tasted.


1 large can Bush's Original Baked Beans
1 can stewed tomatoes
1 green bell pepper
1 medium onion
1 cup brown sugar
handful of bacon bits and pieces (these can be found at a meat market, they are chunks of bacon both lean and fat)
1/2 cup white sugar
1/4 cup maple syrup

Fry bacon until done to taste, not to well done save bacon grease and cut bacon into bit size pieces. Dice bell pepper and onion and saute in bacon grease until soft and drain grease off. Combine bacon, bell pepper, onion, stewed tomatoes, brown sugar, white sugar, and syrup in bean pot. stir well. Cover and simmer until thick on top of stove.
I hope you try this. Oh I voted for you but was not a winner today

Here's another...

Enjoyed your review of the 12 briskets.  Notices at the bottom several websites, and one in particular, the one regarding baked beans.  Went over the beans, etc. and have concluded I want to throw in something regarding baked beans. 
The best beans to use are Showboat beans.  Add onion, sugar, brown sugar, a little hot sauce, prepared mustard, wostershire sauce, cane or maple syrup (can even use suger free pancake syrup if you are a diabetic like me), some garlic powder or fresh garlic, and crumbled smoked meat, either beef or pork.  Stir.  Put in container you can put on rack in smoker under the meat being cooked and allow the drippings to go into the bean mixture. Pork drippings are best.  Allow beans to smoke for at least two hours.
Try it, you may like it.  Would like to know what you think.  I will assure you none of Bush's beans, Grilling or whatever can hold a candle to it.

Hi Bill,

I have been reading your newsletters for some time and have always found them loaded with great content and easy to follow directions.

So when I saw the title of this one I could not wait to read the recipes, I even started salivating as nothing is better than baked beans. However, when I opened the link what I found was extremely disappointing. Baked Beans that are started by using someone’s baked beans.

Not that there is anything wrong with Bush’s baked beans, but anyone who has taken the time to make their own and develop a great recipe would be extremely disappointed.

So I offer you my recipe for baked beans. Over the years I have modified it for use in the slow cooker but I have never written that recipe down. Sometimes I use maple syrup instead of brown sugar, but take the recipe use it, experiment, you won’t be disappointed. For those who want the kick with the beans the chili powder if used sparingly can give a nice subtle kick when combined with the different peppers, even those who don’t like spicy wont notice until later J

Mike’s Best Baked Beans Recipe

· The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, this allows a niece dark crust to forms on the top for the best possible flavor.

· Adding aromatics to the bean-cooking water, provides layers of deep, complex flavor.

· Starting the pot of beans on the stovetop reduces the time it takes to come to a simmer, which in turn enhances oven browning and flavor development.

· Par-cooking beans reduces the time required to bake in the oven.

· The secret to a rich, thickened glaze isn't ketchup or tomato paste; it's the bean starch.

· For additional smoky flavor, smoke the carrot, onions and garlic on the BBQ before adding to bean bowl prior to the overnight soak.

· Recipe can be modified for slow cooker use

Makes about 8 cups baked beans, serving 6 to 10 people

PREP TIME: about 1 hour

TOTAL TIME: 6 hours, plus overnight soaking time


· 1 pound (450 gm) dried small white beans (about 2 cups)
· 2 Tbsp. Kosher salt
· Assorted peeled, halved, and trimmed aromatic vegetables (such as 1 large yellow or Spanish onion, 1 carrot, and 2 cloves garlic), optional
· 2 sprigs of a woody herb (such as rosemary, sage, and/or thyme) I mix 2 of the 3 from my garden, i.e. sage and thyme or thyme and rosemary, etc.
· 2 bay leaves
· 1/2 cup (20ml) dark molasses (not blackstrap, unless you want a strong molasses flavor, if using blackstrap add 2 Tbsp. Demerara or brown sugar)
· 2 tsp. (10ml) Dijon mustard
· 1/2 tsp freshly ground black pepper
· 1/2 tsp white pepper
· 1 tsp. of smoked paprika
· 1 tsp. chili powder or other chili powder (OPTIONAL beans with a bit of kick)
· 1/2 pound (225g) salt pork or slab bacon, rinsed of excess salt if necessary and cut into 1/2-inch chunks
· 1 large yellow or Spanish onion, diced (about 8 ounces; 225g)
· 1/4 cup Apple cider vinegar, to taste (optional)


1. In a bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.

2. Combine beans with aromatic vegetables, herbs and bay leaf in a large pot and cover with water by several inches.

3. Add the remaining kosher salt. Bring to a boil; reduce to a simmer, and cook; topping up with water as necessary, until beans are fully tender; about 45 minutes.

4. Discard vegetables and herbs.

5. Pour the molasses into a 2-cup liquid measuring cup. Add mustard, ground black pepper, white pepper, smoked paprika and a pinch of salt. If looking for beans with a kick add 1 tsp. chili powder.

6. Drain beans, reserving the cooking liquid.

7. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved.

8. Reserve the remaining bean-cooking liquid.

9. Preheat oven to 325°F (163°C).

10. In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot. (If using a slow cooker cook the pork in a pan, adding the onions until they turn golden then add pork and onions to the slow cooker with rest of ingredients and cook for about 5-6 hours on low heat)

11. Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer.

12. Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours.

13. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out.

14. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes low.

15. Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency.

16. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor.

17. Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.

Mike Malec 

Hey Bill,

Some great bean recipes you've got there. Mike's is similar to mine. If you're looking for a tip if you're in a hurry, just put dry beans in an instant pot add plenty more water than normal, turn on high for 45 minutes. Use slow release method to release pressure. Transfer to a Dutch oven, add all your fixins and set it in the smoker for 2 hrs keeping an eye on the water level. Using the bean water makes them real thick. 

Frank Favorito 

I really had no idea Bush's had so many different products. Here's a list of everything they sell...

Baked Beans: bush beans variety
Bold & Spicy 
Boston Recipe Baked Beans 
Country Style Baked Beans 
Homestyle Baked Beans 
Maple Cured Bacon Baked Beans 
Onion Baked Beans 
Original Baked Beans - Microwavable Cup 
Original Baked Beans 
Vegetarian Baked Beans 
Honey Baked Beans

Grillin' Beans: 
Grillin' Beans Bourbon and Brown Sugar 
Grillin' Beans Smokehouse Tradition 
Grillin' Beans Southern Pit Barbecue 
Grillin' Beans Steakhouse Recipe

Homestyle Chili: 
Bush Original Chili 
Bush No Bean Chili 
Bush Chunky Chili 
Bush Hot Chili

Other Varieties of Beans: 
Black Beans - Frijoles Negros Condimentados 
Black Beans - Frijoles Negros Condimentados Seasoned Recipe 
Blackeye Peas 
Blackeye Peas - Pack from Soak Dry 
Blackeye Peas with Bacon 
Blackeye Peas with Bacon & Jalapeño 
Blackeye Peas with Snaps 
Butter Beans - Baby 
Butter Beans - Large 
Butter Beans - Speckled 
Cannellini Beans 
Chili Beans 
Chili Beans - Red Beans in Chili Sauce 
Chili Magic® - Texas 
Chili Magic® - Traditional Recipe 
Crowder Peas 
Field Peas with Snaps 
Garbanzo Beans 
Great Northern Beans 
Kidney Beans - Dark Red 
Kidney Beans - Dark Red Seasoned 
Kidney Beans - Light Red 
Mixed Beans 
Navy Beans 
Pinto Beans - Frijoles Pintos 
Pinto Beans - Frijoles Pintos Seasoned 
Pinto Beans with Pork 
Pinto Beans with Seasoned Bacon 
Purple Hull Peas 
Red Beans 
Refried Beans - Fat Free 
Refried Beans - Traditional

Vegetables - Hominy: 
Golden Hominy 
White Hominy 
Dubon Petit Pois Peas 
Cut Green Beans 
Cut Green & Shelly Beans

Chopped Collard Greens 
Chopped Kale Greens 
Chopped Mixed Greens (Turnip & Mustard) 
Chopped Mustard Greens 
Chopped Turnip Greens 
Turnip Greens with Diced Turnip

So... cook yourself up some delicious Bush's Baked Beans along with your BBQ this 4th of July!

american flag


Bill Anderson