An image of the homemade BBQ Baked Beans recipe

BBQ Baked Beans

To download a Spanish translation of this recipe click here.
Course: Side Dishes
Cuisine: Regional American
Bean type: White bean
Food type: School Nutrition
Servings: 100
Calories: 320.721kcal
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Ingredients

  • #10 can Great Northern beans, low-sodium drained and rinsed
  • 3 pounds + 7⅝-ounce turkey bacon low-sodium
  • 1 gallon + 2½ cup chopped yellow onions raw
  • 2 quart + 3 cup chopped sweet green peppers raw
  • 11⅛ jalapeno peppers raw
  • 2 gallon + 1¼ cup water
  • 2 quart + 3 cup packed light brown sugar
  • #10 can fancy tomato ketchup 33% can shelf stable
  • 4 pounds + 2⅔ oz hickory BBQ sauce plastic jugs
  • 1 quart + 1½ cup prepared yellow mustard
  • cup + ½ tablespoon molasses
  • 1⅓ cup + ½ tablespoon cider vinegar
  • 3 tablespoon + 2⅛ teaspoon paprika
  • 33 ⅓ .5 cup tomatoes diced, no salt added, canned

Instructions

  • Wash your hands before you begin. Place gloves on hands after washing hands.
  • Cut the bacon into slices. Peel, wash, rinse and chop all vegetables. Set aside.
  • Over a stove top on medium flame, place a skillet and cook the bacon and onion for 12 min or until caramelized.
  • Add bell peppers and jalapeno, saute for an additional 10 min.
  • In a large pot place the bacon and vegetables, add the beans and the water. Stir in the ketchup, sugar, BBQ sauce, Dijon, molasses, salt, vinegar, diced tomatoes, and smoked paprika. Stir well.
  • Cover and cook over medium flame for 30-40 minutes making sure the internal temperature reaches 135°F.
  • Hold at 135° F or higher.

Notes

Source: School Nutrition Plus, Inc.

Nutrition

Calories: 320.721kcal | Carbohydrates: 65.508g | Protein: 7.21g | Fat: 3.914g | Saturated Fat: 1.171g | Cholesterol: 15.75mg | Sodium: 1057.858mg | Fiber: 4.267g | Sugar: 21.465g | Calcium: 94.823mg | Iron: 2.364mg