3 Way Bbq Baked Beans Oamc
Get ready to elevate your barbecue side dishes with this irresistible 3 Way BBQ Baked Beans recipe, perfect for make-ahead meal prep (OAMC). Bursting with smoky, sweet, and tangy flavors, this hearty dish combines three kinds of beans—kidney, pinto, and black beans—with crispy bacon, sautéed onions, and a bold, homemade BBQ sauce infused with Dijon mustard, apple cider vinegar, and smoked paprika. Slow-baked to perfection, these baked beans develop a rich, thick texture and a caramelized topping of bacon crumbles for added indulgence. Ideal for potlucks, family dinners, or as a freezer-friendly meal, this flavorful dish is as versatile as it is delicious. Make it once, and you’ll find yourself reaching for it again and again!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 can (15 oz) canned kidney beans, drained and rinsed
- 1 can (15 oz) canned pinto beans, drained and rinsed
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup BBQ sauce
- 0.5 cup ketchup
- 0.25 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet, crumble it, and set aside. Leave about 2 tablespoons of bacon drippings in the skillet.
Add the diced onion to the skillet with the bacon drippings and sauté for 3-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
In a large mixing bowl, combine the kidney beans, pinto beans, and black beans. Add the sautéed onion and garlic mixture to the bowl.
Stir in the BBQ sauce, ketchup, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix until everything is well combined.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Top the beans with the crumbled bacon.
Bake in the preheated oven for 50-60 minutes, stirring halfway through, until the beans are bubbling and slightly thickened.
Remove the baked beans from the oven and let cool slightly before serving.
To freeze as part of OAMC, let the cooked beans cool completely before transferring them to freezer-safe containers or bags. Label and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven or on the stovetop until heated through.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 24.7 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
