Once you make homemade baked beans in the EGG, you will never again settle for just opening a can of beans off the shelf. Cannellini beans (Italian white beans) are blended with applewood-smoked bacon in a rich, smoky sauce that’s near perfection. Serve these with Barbecued Beef Ribs or a Shredded Pork Sandwich with Fennel Slaw.
Ingredients
- 12 ounces applewood-smoked bacon (12 to 14 slices), diced
- 2 cups finely diced yellow onions
- 3 cups Basic Barbecue Sauce (see below)
- 1 cup firmly packed light brown sugar
- 1/2 cup maple syrup
- 1/2 cup yellow mustard
- 4 (15-ounce) cans cannellini beans, drained and rinsed, 1 cup bean liquid reserved
- 1 cup water
- Kosher salt and freshly ground black pepper
Basic Barbecue Sauce Ingredients
- 2 (15-ounce) cans tomato sauce
- 2 cups apple cider vinegar
- 1⁄2 cup Worcestershire sauce
- 1 cup firmly packed brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon ground cinnamon
- 2 teaspoon smoked paprika
- 1 teaspoon ground cloves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 chipotle pepper in adobo
Instructions
Set the EGG for direct cooking at 400ºF.
Place the Dutch Oven on the grid and preheat for 10 minutes.
Add the bacon to the Dutch Oven. Close the lid of the EGG and cook until crisp. Transfer the bacon with a slotted spoon to a paper towel to drain and set aside, reserving the fat in the Dutch Oven. Add the onions to the bacon fat. Close the lid of the EGG and cook for 8 minutes, or until caramelized.
Add the reserved bacon, barbecue sauce, brown sugar, maple syrup, mustard, reserved cannellini bean liquid, and water to the Dutch Oven, and mix well. Add the cannellini beans and stir. Cover the Dutch Oven. Close the lid of the EGG and cook for 30 minutes, stirring occasionally. Remove the lid of the Dutch Oven, close the lid of the EGG, and simmer, continuing to stir, for 15 minutes, or until the sauce has thickened. Season with salt and pepper when the beans are nearly done. Let the beans rest for 10 minutes before serving.
Serves 8
I like my beans a little sweeter as Ron Six does, I made this recipe but adjusted it a little, following his advice, I used 1/2 of the apple cider vinegar the recipe calls for keeping the brown sugar the same. I also used 4 cans of northern beans I think they hold up better. Awesome recipe this is a little bit of work but is my new go to for baked beans. I will be making often.
I tried this over the weekend. I would say the BBQ sauce is a Carolina type. Had a strong vinegar taste. I will make again. I would use half the Apple Cider Vinegar and double the Brown Sugar. I like a thicker sweeter taste to my baked beans.
I made these beans last night along with meatloaf. Being the first time I’ve ever attempted a baked bean recipe, let alone on the egg, I was unknown what to expect. They were absolutely unbelievable. Added wood chips hoping to infuse the smoke taste into both the beans and the meatloaf. Well, all I can say is mission accomplished. Left the lid off of the Dutch oven and the smoke taste was just right.
For the absolute best barbecue beans, it’s hard to beat the deep flavor of dried beans slowly cooked in sauce for many hours.
I would add ditch the canned cannellini beans and opt for great northern beans brined overnight. These will make the beans even creamier. Otherwise a perfect recipe.
That’s funny, I thought the exact same thing about the beans. But Great recipe!
Anyone ever tried to double this recipe? If so any times need to be changed?
For years, I have been on a search for the perfect Barbecued Baked Beans. With this recipe, I found it! Like the other recipes on the BGE site that I’ve tried, this came out perfectly with no adjustments necessary. After the beans were done, and while they rested, I quickly grilled a soy-bourbon marinated flank steak. Great pairing.
I tried this recipe last evening and had these beans with chicken wings for friends. They couldn’t believe I made them from scatch! GREAT BEANS!