Baked beans are great any time of year, but especially during barbecue season. They make a terrific, crowd-pleasing dish alongside barbecued and grilled meats. This recipe makes use of leftover pulled pork. Pulled pork freezes well so make use of some from a previous BBQ. It adds a smoky richness to the beans.
You can use dried or canned beans for this recipe depending on how much time you have.
- 1 cup dried pinto or kidney beans, alternately, 2 - 15oz cans pinto or kidney beans
- 3 strips bacon, diced
- 1 large sweet onion, diced
- 1/2 lb (225gr) cooked pulled pork
- 1 cup Bone Suckin' Sauce, regular or hot (or your favourite BBQ sauce)
- ½ cup Bone Suckin' Mustard (or your favourite mustard-based BBQ sauce)
If using dried beans, rinse well, cover with water and soak overnight. The next day, drain the beans. Place the beans in a large stock pot or dutch oven and cover with twice as much water. Bring to a boil, turn down to a slow simmer, cover and cook 1 to 2 hours until tender. The exact time depends on how dry the beans are.
After the beans are tender, or if you are using canned beans, drain them well in a colander. Transfer back to the pot.
In a skillet, brown the bacon until cooked but not crisp. Add the onions to the skillet and soften in the the bacon fat. When softened, add the pulled pork to warm through. Transfer to the pot with the beans and place on the stove on medium-low heat.
Stir in the BBQ sauce and mustard sauce. Cover and simmer for 30 minutes, stirring occasionally. If there is too much liquid, uncover the pot to help reduce.
Note: Beans will not soften in the presence of acid or sugar, such as BBQ sauce. If using dried beans, they must be cooked 'til tender first. Once the BBQ sauce and mustard are added to the beans, whether you used dried or canned varieties, it will stop them from softening anymore and becoming mushy.