Name: Homemade BBQ Baked Beans
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10 to 12 servings
Ingredients: 1 pound dried navy beans (see recipe tip); 1 tablespoon butter; 1 yellow sweet onion, chopped; 1 stalk celery, chopped; 1 red bell pepper, chopped; 2 slices thick cut bacon, diced; ¼ cup ketchup; ¼ cup brown sugar; ¼ cup bourbon (optional); 2 tablespoons honey; 1 tablespoon Worcestershire sauce; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 1 teaspoon chili powder; 1 teaspoon smoked paprika; salt & pepper to taste

Ingredients

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grill-proof Dutch oven

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These beans are perfect as a side dish to compliment any BBQ bash you might be throwing. The key to making this dish easy, is to prep your ingredients ahead of time, making sure to pre-soak your beans before cooking them, and allowing your Dutch oven to preheat before adding your ingredients.

Instructions

The day before you plan to serve the baked beans, place the beans in a pot and cover with enough water to allow the beans to almost double in size.
Prepare the grill for Indirect Medium-Heat Cooking, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Prepare the grill for Indirect Medium-Heat Cooking, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Set the grill to 400°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Preheat a Dutch oven on the stovetop or side burner over medium heat and melt the butter. Add the onion, celery, bell pepper, and bacon to the pan and cook, stirring occasionally until the vegetables are softened and the bacon fat has rendered out, 10–12 minutes.
Preheat a Dutch oven on the stovetop or side burner over medium heat and melt the butter. Add the onion, celery, bell pepper, and bacon to the pan and cook, stirring occasionally until the vegetables are softened and the bacon fat has rendered out, 10–12 minutes.
Drain the beans from the soaking water and add them to the pot. Add enough fresh water to cover the beans by about 2 inches, 6–8 quarts.
Transfer the pot to the grill and cook, with the pot uncovered, but with the grill lid closed, until the beans become tender, 1 ½–2 hours.
Add the remaining ingredients to the pot, along with any additional water if needed, and cook until the mixture begins to thicken, 1 ½–2 hours longer.
Check for seasoning, adding more salt and pepper to suit your taste. Remove the beans from the grill and allow them to cool for at least 15 minutes before serving.

Special Equipment

grill-proof Dutch oven

Take your grill anywhere

Fire up your grill

Download the app

The day before you plan to serve the baked beans, place the beans in a pot and cover with enough water to allow the beans to almost double in size.
Prepare the grill for Indirect Medium-Heat Cooking, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Prepare the grill for Indirect Medium-Heat Cooking, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Set the grill to 400°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Preheat a Dutch oven on the stovetop or side burner over medium heat and melt the butter. Add the onion, celery, bell pepper, and bacon to the pan and cook, stirring occasionally until the vegetables are softened and the bacon fat has rendered out, 10–12 minutes.
Preheat a Dutch oven on the stovetop or side burner over medium heat and melt the butter. Add the onion, celery, bell pepper, and bacon to the pan and cook, stirring occasionally until the vegetables are softened and the bacon fat has rendered out, 10–12 minutes.
Drain the beans from the soaking water and add them to the pot. Add enough fresh water to cover the beans by about 2 inches, 6–8 quarts.
Transfer the pot to the grill and cook, with the pot uncovered, but with the grill lid closed, until the beans become tender, 1 ½–2 hours.
Add the remaining ingredients to the pot, along with any additional water if needed, and cook until the mixture begins to thicken, 1 ½–2 hours longer.
Check for seasoning, adding more salt and pepper to suit your taste. Remove the beans from the grill and allow them to cool for at least 15 minutes before serving.

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