Barbecue Baked Beans
As a child growing up in Kansas City, barbecue baked beans were always on a plate with barbecue meals. As an adult living in New England, the beans are a bit different but no less prominent on dinner plates.
I lived in Kansas City for over 30 years, a place that takes barbecue very seriously. The beans served alongside barbecue are often flavored with the same ingredients and seasonings as barbecue sauce. Now that I live in New England, I have come to appreciate the flavor of what is often called Boston Baked Beans. The New England variety is flavored with molasses and salt pork or bacon.
Both versions are still called baked beans although they are often stewed on the stovetop rather than baked in the oven as they were generations ago. The two versions are equally delicious yet incredibly unique. I decided to try to combine the two to create a recipe that incorporates the best of both.
These beans are a fantastic side dish for grilled or barbecued meats. They include many of the same ingredients as our homemade Bourbon Brown Sugar Barbecue Sauce, so I often make them at the same time. By the time the beans are finished, you’ll also have a batch of homemade barbecue sauce to serve with them!
If this recipe caught your attention, you might want to try…
Barbecue Baked Beans
I like to cook my dried beans in my Instant Pot. I find that the beans cook beautifully in little time and I like not needing to presoak the beans. If you prefer, you can prepare the dried beans on the stovetop. I have included instructions for both cooking methods. In a pinch, you could also use four cans of beans that have been drained and rinsed.
Servings: 6
Ingredients
- 1 pound dried Navy beans
- 2 – 4 slices bacon chopped into small cubes
- 1 large onion diced finely
- 1 Tablespoon fresh thyme minced (or 1 teaspoon dried)
- ¼ cup bone broth or stock
- 2 Tablespoons molasses
- ¼ cup brown sugar
- ½ cup ketchup
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon tomato paste
- 1 Tablespoon mustard
- ½ teaspoon liquid smoke optional
- ¾ cup bone broth or stock
- salt and pepper to taste
Instructions
Instant Pot Preparation:
- To cook the beans in an Instant Pot, add 1 pound of dried beans to the liner of your Instant Pot with 6 cups of water to cover the beans along with 2 teaspoons of salt. Secure the lid, turn the pressure release valve to “Sealing”, and cook on the “Bean/Chili” setting at high pressure for 25 minutes. When the cycle has finished, allow the pressure to release naturally for about 10-15 minutes before turning the valve to “Venting” to safely release any remaining steam. Press the “Cancel” button, open the pot, drain the beans, and return the liner to the Instant Pot.
- Select the “Sauté” setting on your Instant Pot. Add the chopped bacon to the pot and cook until brown and crisp, stirring occasionally to prevent the bacon from sticking to the bottom of the pot. The bacon will render out its fat which will be used to cook the remaining ingredients. Add the onion and thyme to the pot and stir to combine. Cook for 2-4 minutes, until the onion becomes translucent. Take care not to burn the onions. Add the ¼ cup of bone broth or stock to the pot and stir to combine.
- Add the molasses, brown sugar, ketchup, apple cider vinegar, soy sauce, tomato paste, and mustard to the pot. Stir to combine and allow the mixture to warm up in order to dissolve the brown sugar. Add the liquid smoke if using along with ¾ cup of bone broth. Return the cooked beans to the pot and stir to coat them in the sauce. Taste for seasoning, adding salt and pepper as needed.
- Add more bone broth or stock to the pot in order to achieve your desired consistency. Simmer for 10 minutes or so, until the beans are tender and the flavors have come together. Cancel the sauté setting, select the “Keep Warm” setting on your Instant Pot, add a lid, and keep the beans warm until you are ready to serve.
Stovetop Preparation:
- To cook the beans on the stove, they should be presoaked in water to help soften them. If time allows, you can add the dried beans to a pot, cover with water by an inch, and allow to sit overnight. To quick soak, cover the dried beans in a pot with water by an inch and bring to a boil. Allow to boil for 5 minutes, turn off the heat, cover, and allow to sit for an hour.
- After soaking, the beans should be drained and returned to the pot. Add fresh water to cover by one inch along with 2 teaspoons of salt. Bring to a boil. Reduce the heat to keep the beans at a simmer and cook until tender, about 60 minutes. Remove from heat, drain the beans, and return the pot to the stove.
- Place the empty pot over medium heat and add the olive oil. Add the chopped bacon to the pot and cook until brown and crisp, stirring occasionally to prevent the bacon from sticking to the bottom of the pot. The bacon will render out its fat which will be used to cook the remaining ingredients. Add the onion and thyme to the pot and stir to combine. Cook for 2-4 minutes, until the onion becomes translucent. Take care not to burn the onions. Add the ¼ cup of bone broth or stock to the pot and stir to combine.
- Add the molasses, brown sugar, ketchup, apple cider vinegar, soy sauce, tomato paste, and mustard to the pot. Stir to combine and allow the mixture to warm up in order to dissolve the brown sugar. Add the liquid smoke if using along with ¾ cup of bone broth. Return the cooked beans to the pot and stir to coat them in the sauce. Taste for seasoning, adding salt and pepper as needed.
- Add more bone broth or stock to the pot in order to achieve your desired consistency. Simmer for 10 minutes or so, until the beans are tender and the flavors have come together. Reduce the heat to low and keep warm until you are ready to serve.
Notes
These beans are a fantastic side dish for grilled or barbecued meats. They include many of the same ingredients as our homemade Bourbon Brown Sugar Barbecue Sauce, so I often make them at the same time. By the time the beans are finished, you’ll also have a batch of homemade barbecue sauce to serve with them!
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