BBQ Baked Pork and Beans
There’s something about summer that just makes you think of barbecues and things like baked beans. I have several bags of dried beans left from my CSA farm from last year, and this is a perfect recipe for using them up.I cooked this side dish up for Sunday dinner along with a roast chicken and some nectarines for dessert.I knew full well that I’d have enough for an army, not a couple of empty nesters. So I made the full recipe and froze the leftovers for Father’s Day when we will have a crowd here.Start by soaking the dried beans overnight, then simmer them in salted water with a whole onion until they are al dente tender. You don’t want them to be too mushy, because you’re going to cook them more with all of the seasonings. I like to add everything, stir it together on the stove until it melts together……then pour it into a greased oven proof baking dish with a lid to bake.Eat as a side dish with hot dogs, or with something more decadent like pork ribs, which I’ll be making for Father’s Day. Enjoy!
- 3 cups dried pinto beans, soaked and cooked
- 10-12 slices bacon, cooked crispy and crumbles
- 1 large onion, chopped
- 1 cup ketchup
- 4 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- ¼ cup vinegar
- ½ cup brown sugar
- 2 tablespoons prepared yellow mustard
- 1 teaspoon salt
- Combine with all ingredients in a large stockpot and heat just until sauce melts together. Transfer to a large baking dish sprayed with cooking spray and bake for 1 hour at 350 degrees.