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Barbecue Baked Beans

Barbecue Baked Beans

Barbecue Baked Beans
Yields 12 servings


4 oz. bacon, chopped
1/2 C. celery, chopped
1 large onion, chopped
15 oz. Shiloh Farms Organic Heirloom Yellow Eye Beans (or Organic Navy Beans or Great Northern Beans), soaked and cooked according to package directions
2 C. tomato sauce
1/3 C. molasses
1/3 C. maple syrup
1 Tbsp. prepared mustard
1 tsp. worchestershire sauce
2 tsp. chili powder

1/4 tsp. allspice
1/4 tsp. Shiloh Farms Himalayan Pink Salt
1/8 tsp. cayenne pepper


1. Preheat oven 325°
2. In a large skillet, cook bacon; add celery and onion and sauté until onions are transparent
3. Remove bacon and vegetables from heat and set aside to cool
4. In a large bowl, combine tomato sauce, molasses, syrup, mustard, worchestershire sauce, and spices; mix well
5. Add beans and cooled bacon mixture, stirring to incorporate 

6. Pour into 9x13 baking dish and bake for 1 hour in preheated oven

Tips for working with dried beans: 

1. Before cooking, dried beans should be soaked. For each pound of dried beans, add to 4 quarts of cold water mixed with 2 Tbsp. salt and soak overnight (the salt helps maintain the firmness of the skins during the cooking process.) Alternately, you can shorten the soaking time to 1 hour by covering the beans with 2 quarts of boiling water and 2 Tbsp. salt. In either case, drain and rinse the beans well before cooking.

2. Cook the soaked beans in plenty of water. Add beans to cold water (salted at a ratio of 1tsp. salt per 4 quarts water) and bring to boil; reduce to a low simmer and cook until beans are tender, roughly 40-60 minutes.

Find more tips here.

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