Barbecued Baked Beans

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The season for cookouts is here. From grilling meat to making potato salad, this great weather is an awesome opportunity for enjoying the outdoors. What goes better with a cookout than barbecued baked beans?

For these barbecued baked beans, here's what you need:

2 cups dry navy or pea beans

6 cups tomato juice, divided

1/2 pound salt pork

1/2 cup firmly packed light brown sugar

1 teaspoon dry mustard

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

3/4 cup finely chopped onion

3 teaspoons salt

1 tablespoon red or cider vinegar, optional


Wash beans and soak overnight in 5 cups tomato juice.

Simmer beans and juice, covered, over medium heat for 1 1/2 hours, or until beans are tender. Do not boil.

Heat oven to 300 degrees.

Turn beans into 2-quart bean pot or baking dish.

Wash and score salt pork by cutting slashes 1/2 inch apart just to the rim; press into top of beans.

Mix remaining tomato juice with brown sugar, mustard, pepper, Worcestershire sauce and onion. Pour over beans. Cover and bake for 2 hours.

Remove cover. Stir in salt and vinegar. Lift salt pork to return to top of beans.

Bake, uncovered, for an additional 30 to 40 minutes, or until beans are brown, but not burnt.

Yields about 10 servings.


Note: The 5 cups tomato juice can be replaced with 5 cups water to soak the beans overnight. This will make beans taste less acidic and more like regular baked beans. 

For an easy crock-pot recipe for baked beans, read on here.

For more summer picnic recipes, check this out!

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