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Bar B Que Baked Beans


-3 medium yellow onions, diced

-3 cloves garlic, minced

-6 strips bacon

-1/2 cup molasses

-1/2 cup bar b que sauce

-1/2 cup ketchup

-1 1/2 Tbsp Apple Cider Vinegar

-1 1/2 Tbsp Worcestershire sauce

-3 Tbsp Dijon Mustard

-4 1/2 Tbsp Dark Brown Sugar

-3 14.5oz cans Kidney beans, drained

-salt and pepper to taste


-Chop garlic and onion. Set aside

-In a bowl, combine molasses, bar b que sauce, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard and brown sugar. Whisk and set aside.

-In a pot, heat olive oil until hot. Turn the heat to medium and cook bacon until crispy, about 8 minutes. Remove bacon to a plate with paper towels to soak up grease.

-Discard all but 2 Tbsp of the bacon fat from the pot and return pot to the stove. Turn heat back on to medium and toss in garlic and onion until soft, about 5 minutes.

-Drain and Rinse the beans. Add them and the sauce to the pot. Crumble in the bacon. Bring to a boil and simmer, uncovered for 15 minutes, stirring occassionally.

-Serve on toast, alone or with rice. Store in the fridge for up to a week!

Tags: bar b que, summer recipe, beans, bar b que beans, easy recipe, cheap recipes, southern recipes, bar b que recipe


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