Ingredients
- 4 tablespoons barbecue sauce
- 4 tablespoons ketchup
- 4 tablespoons water
- 2 tablespoons dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1.5 pounds bratwurst, casings removed
- 2 onions, chopped
- 2 (28-ounce) cans baked beans
- 2 (15-ounce) cans pinto beans, drained
- 2 (15-ounce) cans black beans, drained
- 1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies, drained
- 4 slices thick-cut bacon, cut into 1-inch pieces
Before You Begin
Ensure you use a 13 by 9-inch metal baking pan as the quantity of beans is too much for a ceramic dish of the same size. We recommend using Bush’s Original Recipe Baked Beans for the best results. Our preferred barbecue sauce from the supermarket is Bull’s-Eye Original Barbecue Sauce.
Prepare Sauce
Set the oven rack to the middle position and preheat the oven to 350°F. In a large bowl, mix together the barbecue sauce, ketchup, water, mustard, cider vinegar, liquid smoke, garlic powder, and cayenne pepper. Set this mixture aside.
Cook Bratwurst and Onions
In a 12-inch nonstick skillet over medium-high heat, cook the bratwurst while breaking it into small pieces with a spoon. Cook until the fat renders, about 5 minutes.
Add the chopped onions and continue cooking until both the sausage and onions are well browned, approximately 15 minutes.
Combine and Bake
Transfer the cooked bratwurst and onion mixture to the bowl containing the sauce. Add in the baked beans, pinto beans, black beans, and diced tomatoes to this mixture. Stir to combine thoroughly.
Pour the combined bean mixture into the 13 by 9-inch baking pan, which has been placed on a rimmed baking sheet. Distribute the bacon pieces evenly over the bean mixture.
Bake until the beans are bubbling and the bacon is well-rendered, about 1½ hours. Allow the dish to cool for 15 minutes before serving.
Make Ahead Option
After the third step, you can wrap the combined bean mixture in plastic and refrigerate it for up to 24 hours.
When you’re ready to bake, proceed to the fourth step. Increase the baking time to 1¾ hours.
Backyard BBQ Beans
Ingredients
- 4 tablespoons barbecue sauce
- 4 tablespoons ketchup
- 4 tablespoons water
- 2 tablespoons dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1.5 pounds bratwurst, casings removed
- 2 onions, chopped
- 2 28-ounce cans baked beans
- 2 15-ounce cans pinto beans, drained
- 2 15-ounce cans black beans, drained
- 1 10-ounce can Ro-Tel Original Diced Tomatoes & Green Chilies, drained
- 4 slices thick-cut bacon, cut into 1-inch pieces
Instructions
- Preheat oven to 350°F.
- Mix barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, garlic powder, and cayenne in a large bowl; set aside.
- In a skillet over medium-high heat, cook bratwurst, breaking it up, for 5 mins.
- Add onions; cook until browned, about 15 mins.
- Combine bratwurst-onion mix with the sauce, baked beans, pinto beans, black beans, and tomatoes.
- Pour into a 13×9-inch metal baking pan on a rimmed baking sheet.
- Top with bacon pieces.
- Bake until bubbling, about 1½ hours.
- Cool for 15 mins before serving.