Easy BBQ Baked Beans

Ingredients

• 794 g (28 oz; two 397 g/14 oz cans), drained and rinsedcanned navy beans
• 75 g (½ cup), dicedonion
• 2 rashers, dicedbacon
• 100 g (½ cup), loosely packedbrown sugar
• 120 ml (½ cup)barbecue sauce, shop-bought or homemade
• 120 ml (½ cup)ketchup
• 7.5 ml (1½ teaspoons) dry mustard powder, or 15 ml (1 tablespoon) prepared yellow mustardmustard
• 30 ml (2 tablespoons)fancy molasses
• 120 ml (½ cup)chicken stock

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F), using the regular bake setting rather than a fan-assisted setting.

2. 2

   Part-cook the bacon

   Dice the bacon and cook it in a hot frying pan until some fat has rendered and the pieces begin to brown. Carefully lift the bacon onto kitchen paper, leaving the rendered fat in the pan, and set the bacon aside.

3. 3

   Mix the beans

   Drain and rinse the navy beans well. Put them in a large bowl with the diced onion and brown sugar.

4. 4

   Make the sauce

   In a small bowl or measuring jug, stir together the barbecue sauce, ketchup, dry mustard powder and molasses. Add this to the beans and mix; then add the chicken stock and bacon and stir until combined.

5. 5

   Fill the casserole

   Transfer the bean mixture to a small casserole dish, about 13 × 25 cm (5 × 10 inches), and cover it with foil.

6. 6

   Bake until thick

   Bake, covered, for 1½ hours. Take the dish out, remove the foil and stir the beans, then return it to the oven uncovered for another 30–40 minutes, until the sauce is thick, bubbling and darker. Leave the beans to stand for 5–10 minutes before serving so the sauce can settle.

7. 7

   Make ahead

   These beans can be baked up to 24 hours ahead. Let them cool slightly, wrap the dish tightly and refrigerate. Reheat covered in a 177°C (350°F) oven for about 20 minutes, or warm them in the microwave.

What are barbecue baked beans?

Barbecue baked beans are a sweet-and-savoury American side dish, often served alongside grilled food. This version uses canned navy beans, then builds flavour with bacon, brown sugar, molasses and a barbecue-ketchup sauce.

Canned beans make the preparation straightforward, while a long, covered bake lets them absorb the sauce before an uncovered finish thickens and darkens it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 12g protein, 67g carbs, 4g fat.

The beans and brown sugar provide most of the carbohydrates, while bacon contributes some of the fat and protein; the beans also supply protein. Pair a serving with grilled vegetables or salad for a plate with more fresh produce.

Why these ingredients work

Beans: Navy beans are small and mild, so they take on the sauce without overpowering its smoky, sweet and tangy flavours. Draining and rinsing them first helps keep the sauce from becoming diluted by the canning liquid.

Sauce: Barbecue sauce and ketchup provide the tangy base, while brown sugar and molasses bring depth and sweetness. Dry mustard adds a gentle savoury edge; prepared yellow mustard can be used instead.

Part-cooking the bacon

Bacon: Cooking the diced bacon only until it begins to brown renders some fat and starts its browning before the long oven bake. The recipe leaves the rendered fat in the pan, but transfers the bacon itself to kitchen paper before adding it to the beans.

Careful handling: The bacon and pan fat will be hot, so lift the pieces out with a spoon. Avoid cooking the bacon until crisp at this stage; it will continue to cook in the casserole.

Getting the sauce consistency right

Covered bake: Foil keeps moisture in as the beans spend the first 1½ hours in the oven. Stir after removing the foil so the mixture is even before its final bake.

Uncovered finish: The additional 30–40 minutes lets excess moisture evaporate. Look for bubbling beans and a sauce that has thickened and darkened; give it the full standing time so the sauce can settle.

Choosing a dish and planning the timing

Casserole: Use a small oven-safe dish with enough room to stir the beans without spilling. The recipe's example dish measures about 13 × 25 cm (5 × 10 inches); cover it snugly with foil for the first bake.

Schedule: Allow for 1½ hours covered, then 30–40 minutes uncovered, followed by a 5–10 minute rest. You can bake the beans up to 24 hours ahead and reheat them when needed.

What to serve with the beans

For a barbecue spread, pair the beans with grilled vegetables, corn on the cob or a crisp salad to add freshness alongside the rich sauce. They also work as a hearty side with other picnic or potluck dishes.

If serving them as part of a larger meal, keep the other sides simple so the sweet, smoky beans remain a clear part of the plate.

Recipe notes & tips

• Rinse the canned beans thoroughly before adding them to the bowl.
• Use the regular bake setting, not a fan-assisted setting, as specified in the recipe.
• Stir the beans after uncovering so the sauce is mixed through before the final bake.
• Check the sauce near the end of the uncovered bake, since thickening can vary with the dish and oven.
• Let the casserole stand for 5–10 minutes before serving to give the sauce time to settle.

Variations

• Prepared mustard: Use 15 ml (1 tablespoon) yellow prepared mustard instead of the dry mustard powder.
• Barbecue sauce: Choose a shop-bought or homemade sauce to suit the flavour you want.
• More tang: Use a sharper barbecue sauce to give the sweet beans a more pronounced tang.
• Make ahead: Bake the beans up to 24 hours in advance and reheat them covered before serving.

Common mistakes to avoid

• Skipping the rinse: Unrinsed canning liquid can affect the sauce; drain and rinse the beans well.
• Overcooking the bacon first: It continues cooking in the oven, so remove it once some fat has rendered and it starts to brown.
• Uncovered from the start: The recipe relies on a covered first bake; keep the foil on for 1½ hours.
• Stopping too soon: If the sauce is still thin after the first bake, continue uncovered for the stated 30–40 minutes until thick and bubbling.
• Serving straight away: The sauce needs time to settle, so leave the beans to stand for 5–10 minutes.

How to store

For the make-ahead method, cool the beans slightly, wrap the dish tightly and refrigerate for up to 24 hours before reheating. Reheat covered in a 177°C (350°F) oven for about 20 minutes, or warm in the microwave.

Frequently asked questions