Barbecued beans are the perfect side dish for a cookout. But before you reach for a store-bought can, see how easy it is to do it yourself with this recipe from Chef Joe Randall, author of A Taste of Heritage and owner of the eponymous cooking school in Savannah, Georgia.
Barbecued Baked Beans Recipe
Makes 8 Servings
6 slices smoked bacon
2 sliced green onions
4 cans pork and beans
1 cup liquid reserve
1/2 cup molasses, blackstrap
1 cup Backyard Barbecue Sauce or your favorite sauce
In a large skillet, cook 2 strips of bacon until crisp and then remove from skillet. Drain on paper towels, dice and set aside. Add green onions and cook 1 minute. Stir in drained pork and beans; cook 2 to 3 minutes. Stir in reserved liquid, molasses, Backyard Barbecue Sauce and diced bacon. Pour into a 13-by-9-inch baking pan.
Place the remaining 4 strips of bacon on top of the beans, then bake in a preheated 350-degree oven for 45 to 50 minutes -- or until bacon is brown and crisp. Serve hot.
Note: No barbecue or picnic would be complete without a big pot of beans. If you don’t have time to make them, serve canned beans.
This recipe developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 7/1/2010
-- Erin Walters
Dec 15, 2010