Last night we had a little cook out with some friends. I spent maybe an hour or so Thursday after work cleaning off our deck (Windex Outdoor, people – it’s amazing [our deck is plastic, in case you were wondering]).
Anyway, there was plenty of food! Burgers, hot dogs, chips and salsa, pretzels, cookies…someone even made sushi! I made my tortellini antipasto salad. And, last but not least, BBQ beans.
Oh, BBQ beans. You’re one of my favorite summer side dishes; a perfect grilling companion. They can be yours, too…here’s what you need.
- 5 (or more) strips of bacon
- 2 tsp bacon drippings
- 1/2 onion
- 1 28 oz can baked beans, drained
- 1 15.5 oz can butter beans, drained
- 1 15.5 oz can kidney beans, drained
- 1 15.5 oz can pinto beans, drained
- 1/2 cup BBQ sauce
- 1/2 tsp ground mustard
- 1/2 tsp cumin
First, preheat the oven to 350 degrees. While you’re waiting for the oven to preheat, get out the bacon.
Cook it in a skillet on medium heat until it’s good and crispy.
Next, chop the 1/2 onion into small-ish pieces.
When the bacon has slightly cooled a bit, crumble it up.
Now, get out a casserole dish. I used a 3-quart one, because there are a LOT of beans. First, I dumped in the butter beans:
Then, the kidney beans:
The pinto beans:
And finally, the baked beans:
Add in the rest of the ingredients, and mix it all up:
Then, cover and bake for about 45 minutes.