BBQ Beans
Baked BBQ beans made with bacon and onion, slow-cooked in a balanced tomato-based sauce with brown sugar, barbecue sauce, and a hint of rosemary.
Servings 8 servings
Ingredients
- ½ large red onion thinly sliced
- 4 slices bacon cut crosswise
- Olive oil
- 45 ounces canned beans navy, cannellini, or great northern beans, lightly drained (3 15-ounce cans)
- 16 ounces tomato sauce
- ½ cup water
- ¼ cup light brown sugar packed
- ⅓ cup barbecue sauce
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh rosemary finely chopped
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Place the onion and bacon in a baking pan and drizzle with olive oil.½ large red onion, 4 slices bacon, Olive oil
- Cook for 20 minutes, stirring once or twice, until the onion has softened and the bacon has browned lightly.
- Add remaining ingredients. Mix well.45 ounces canned beans, 16 ounces tomato sauce, ½ cup water, ¼ cup light brown sugar, ⅓ cup barbecue sauce, ¼ teaspoon red pepper flakes, 1 tablespoon fresh rosemary, Salt and pepper
- Return to the oven and bake for an additional 1 hour or until the beans are tender.
- Allow to cool for about 10 minutes before serving.
Notes
- Use any small white beans you like. Navy, cannellini, or great northern all work well.
- I recommend a sweet barbecue sauce such as Kraft Original or Sweet Baby Ray’s.
- Cover tightly and keep in the refrigerator for about 5-6 days. Reheat slowly on the stovetop or in the microwave. You can also freeze them for up to six months.
Nutrition
Serving: 1 | Calories: 197kcal | Carbohydrates: 39g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 832mg | Potassium: 652mg | Fiber: 10g | Sugar: 16g | Vitamin A: 298IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 3mg
