Barbecued Baked Beans Recipe

5 1 1
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Barbecued Baked Beans Recipe

Read Reviews
5 1 1
Publisher Photo
To dress up convenient canned pork and beans, our Test Kitchen starts with bottled barbecue sauce, then stirs in brown sugar, vinegar, liquid smoke and spices. These hearty oven-baked beans will perk up your next summer picnic.
MAKES:
11 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-1/2 hours
MAKES:
11 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-1/2 hours

Ingredients

  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 4 cans (15 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar or cider vinegar
  • 2 tablespoons chili powder
  • 2 tablespoons finely chopped jalapeno pepper*
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/8 teaspoon liquid smoke

Directions

In a Dutch oven, saute onion and garlic in oil until tender. Stir in the remaining ingredients. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until thickened and bubbly. Yield: 11 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Barbecued Baked Beans in Light & Tasty June/July 2003, p13

Nutritional Facts

1/2 cup: 205 calories, 4g fat (1g saturated fat), 6mg cholesterol, 656mg sodium, 38g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 4 cans (15 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar or cider vinegar
  • 2 tablespoons chili powder
  • 2 tablespoons finely chopped jalapeno pepper*
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/8 teaspoon liquid smoke
  1. In a Dutch oven, saute onion and garlic in oil until tender. Stir in the remaining ingredients. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until thickened and bubbly. Yield: 11 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Barbecued Baked Beans in Light & Tasty June/July 2003, p13

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justmbeth User ID: 1196484 43771
Reviewed Aug. 17, 2014

"Very good!"

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