Barbecue Baked Beans Pit Beans
Smoky, sweet, and absolutely irresistible, these Barbecue Baked Beans, also known as Pit Beans, are the ultimate side dish for your backyard barbecue or potluck gathering. Featuring a blend of tender navy beans and rich pork and beans, this recipe is elevated with the bold flavors of barbecue sauce, molasses, and smoked paprika, while hints of apple cider vinegar and cayenne add a tangy kick and subtle heat. The dish starts with crispy, thick-cut bacon and sautéed onions for a savory foundation, which is slow-baked to perfection for a luscious, caramelized finish. Ready in just over 90 minutes, this crowd-pleasing dish is perfect for pairing with grilled meats or enjoying on its own. Whether served alongside ribs, burgers, or cornbread, these baked beans are a smoky, saucy, and satisfying addition to any meal.
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 1 large (diced) Yellow onion
- 3 minced Garlic cloves
- 3 15-oz cans (drained and rinsed) Canned navy beans
- 1 15-oz can Canned pork and beans
- 1 cup Barbecue sauce
- 0.5 cup Ketchup
- 0.25 cup Brown sugar
- 3 tablespoons Molasses
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Dry mustard powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 0.5 cup Water
Instructions
Preheat your oven to 325°F (160°C).
In a large, oven-safe skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon, crumble it, and set it aside. Leave about 2 tablespoons of bacon grease in the pan.
Add the diced onion to the pan and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
Stir in the navy beans and pork and beans, mixing to coat them in the onion and garlic mixture.
In a separate bowl, whisk together the barbecue sauce, ketchup, brown sugar, molasses, apple cider vinegar, smoked paprika, mustard powder, ground black pepper, and optional cayenne pepper. Pour this sauce mixture into the pan with the beans.
Add the water and stir everything until evenly combined.
Bring the mixture to a gentle simmer, then sprinkle the crumbled bacon over the top.
Cover the skillet or Dutch oven with a lid or aluminum foil and place it in the preheated oven.
Bake the beans for 75 minutes, stirring once halfway through the cooking time.
Remove the lid or foil for the last 10-15 minutes of baking for a slightly caramelized top.
Carefully remove the dish from the oven and let the beans cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
3950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 10640 mg | 463% | |
| Total Carbohydrate | 718.7 g | 261% | |
| Dietary Fiber | 110.8 g | 396% | |
| Total Sugars | 244.8 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1448 mg | 111% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 9681 mg | 206% | |
*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.
