An Easy, Unique, and Delicious Take on Baked Beans

As the weather continues to warm up, my excitement for cookouts and backyard BBQ’s continues to heighten! Spring and summer are certainly known as grilling season. However, I personally think spring is prime grilling time! In Texas, these are the few months out of the year where the weather is truly comfortable for outdoor dining. Most days are warm enough to actually enjoy time outside, but not so hot you’re sticking to yourself. Hence, the perfect time for a backyard cookout full of BBQ and delicious side dishes, such as my 6 Bean Baked Beans. SO good! 

Firing up the grill for a BBQ is one of my favorite ways to defrost from the winter season. Whether you’re grilling steaks or making hamburgers (or turkey burgers), no cookout is complete without a spread of fabulous sides! Swap out the traditional baked beans for my 6 Bean Baked Beans. This delicious side dish is a longstanding crowd pleaser. It’s one of those recipes that looks and tastes impressive, but couldn’t be easier to make. People are always left asking for the recipe at the end of the meal! 

This 6 Bean Baked Beans recipe is made in just four easy steps, and is such a delicious and unique take on the traditional barbeque beans. The flavors all blend together so well and make a great BBQ staple. If you’re tasked with the side dishes this grilling season, make sure to save this recipe! You won’t regret it, nor will the guests. 

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6 Bean Baked Beans

A unique, easy, and delicious side dish for grilling season! 

Servings 11 people

Author Chef Tiffany Blackmon

Ingredients

• 1 cup chopped onion 
• 6 slices bacon chopped
• 1 clove garlic minced
• 1 (15.5 to 16-oz.) can red kidney beans rinsed and drained
• 1 (15.5 to 16-oz.) can white kidney beans rinsed and drained
• 1 (15.25 to 16-oz.) black beans rinsed and drained
• 1 (15 to 16-oz.) can garbanzo beans rinsed and drained
• 1 (15 oz.) can pinto beans rinsed and drained
• 1 (15 to 16-oz.) can pork and beans in tomato sauce
• 1 cup beer
• 1 tbsp Worcestershire sauce
• ¼ cup packed brown sugar
• ½ cup ketchup
• 1 tbsp yellow mustard
• Salt and black pepper to taste

Instructions

• Preheat the oven to 350ºF.
• Heat a large Dutch oven on medium-high heat until hot. Add bacon and onion, cook until bacon is crisp and onion is translucent; add the garlic the last one minute of cooking time. Drain excess fat.
• Add the beans, beer, Worcestershire sauce, brown sugar, ketchup, mustard. Mix well to combine and bring to a boil.
• Bake the beans covered for 1 hour or until bubbly around the edges. 

Notes

TIFFY’S TIPS

• This recipe calls for ‘packed brown sugar’, which just means that you should firmly press the sugar into the measuring cup to remove air pockets. Since brown sugar clumps, this allows for an accurate measurement.
• Rinsing beans will remove excess salt and starchy liquid from the can. To rinse the beans, open the cans and empty the contents into a colander. Rinse the beans until the water runs clear. Your beans are now ready and you can continue with the recipe as directed. This also helps remove the metallic flavor sometimes found in canned beans.
• To make this recipe in a slow cooker–prepare the bean mixture as directed in Steps 1 and 2. Transfer the mixture to a slow cooker. Cover and cook the beans on the low-heat setting for 10 to 12 hours or on the high-heat setting for 4 to 5 hours.