Classic BBQ Baked Beans
Classic BBQ Baked Beans by Frank Thomas
This might look a bit like chili, but it is one of my favorite Classic BBQ Baked Beans recipe from former baseball great, Frank Thomas in his cookbook, The Big Hurt’s Guide to BBQ and Grilling. I am sharing this with you now, so you will have it for your summer and fall menus. Everyone has a baked bean recipe, but maybe you haven’t tried this one. It is a simple recipe to make, that combines sweet and smoky ingredients for a really nice Southern twist on classic baked beans. This recipe is a “marriage in heaven” with smoked ribs, bbq chicken, and juicy hamburgers.
Here is the recipe link to Bon Appétit, June 2020, Classic BBQ Baked Beans by Frank Thomas from The Big Hurt’s Guide to BBQ and Grilling.
Please Note My Loving Adaptations:
I make this recipe on my stove, rather than on a grill.
This recipe calls for 1/4 pound bacon diced. I usually saute the onion and red pepper in 2 tablespoons of olive oil, instead of using bacon.
This recipe calls for 3 16-ounce can of kidney beans. You could also start with dried beans similar to kidney beans, soak them, cook them until soft, and then begin your recipe. I have done this before. See below for my post on Rancho Gordo Bean Club.
Watch your hot sauce and Creole seasoning amounts. For instance, I use a teaspoon of hot sauce, instead of a tablespoon. If your Creole seasoning is very hot, you might want to use 1 teaspoon, instead of two. The recipe serves 6, but if you are doubling it for a larger gathering, you might not want to necessarily double your hot sauce and Creole seasoning amounts. Start with smaller amounts, and taste, taste, taste.
Creole seasoning can be found in some grocery stores and online. There is a rainbow of hot sauces available in grocery stores, specialty stores, and online too. The best is buying your Creole seasoning and hot sauce when visiting New Orleans!
This recipe should definitely be made a day ahead to allow the heat in the recipe to mellow, the beans to thicken, and all of the other ingredients to meld together. Refrigerate overnight. There is something magical about these beans the next day. Worth the wait!
Related Past Post:
Bon Appétit et Bon Weekend…Bonnie