Barbecued Baked Beans are a nice change from the regular baked beans we usually have. Because they are made with canned beans they come together quickly and can be on the table in just over an hour.
There's no story to go with this recipe. I just threw a few ingredients in a casserole dish and ta-da out came these delicious Barbecued Baked Beans. This happened many years ago and I've been making them ever since.
Barbecued Baked Beans
½ cup diced onion, about 1 small onion
½ cup diced sweet pepper, green, red, yellow or orange or mixture
1 tablespoon oil
2 14-ounce/398 ml cans baked beans in tomato sauce, drained and rinsed
1 14-ounce/398 ml can kidney beans, drained and rinsed
¼ cup brown sugar (omit for less sweet beans)
¼ cup ketchup
1 tablespoon yellow mustard
¼ cup barbecue sauce, your favourite flavour
2 tablespoons molasses
½ cup pineapple juice, drained from pineapple (Add water if you don't have a full ½ cup juice.)
Salt and pepper, to taste
8-ounce/250 ml can pineapple tidbits, drained
Preheat oven to 350 degrees.
Heat oil in frying pan over medium heat. Sauté the diced onion and pepper until soft but not browned. Combine cooked onion and sweet pepper with remaining ingredients except pineapple tidbits. Place mixture in a covered casserole dish. Bake covered 30 minutes. Add pineapple tidbits and bake an additional 30 minutes uncovered. If beans become dry during baking add a little more pineapple juice or water.
Sauté the onion and pepper in the oil until soft.
Mix the cooked onion and pepper with the remaining ingredients, except the pineapple tidbits. If you like less sweet beans omit the brown sugar. Place in a casserole dish and bake 30 minutes, covered.
After 30 minutes, mix in the pineapple and bake and additional 30 minutes uncoverd.
Just out of the oven and baked to perfection!
Sweet and tangy Barbecued Baked Beans.
Ready to serve to the hungry crowds.
Get your plates.