Cowboy BBQ Baked Beans

We love to make these BBQ baked beans for picnics and potlucks. They are so flavorful and are mostly hands off. The oven does all the work while you work on other dishes or relax. They always come out thick and perfectly cooked. They go great with burgers, ribs, and burnt ends.

1. Use Bacon Fat: We cook our veggies in the rendered bacon fat you'll get smoky flavor in every bite.
2. Unique Flavors: These are complex with tangy bbq sauce, smoky seasoning, and a pop of umami from the Worcestershire. When testing this recipe we found the smoked BBQ seasoning to add more flavor without tasting fake or overwhelming like liquid smoke can.

• Chili Beans: Bush's is my favorite brand hands down. If you prefer a less spicy option you could use bacon beans or even drained and rinsed navy beans or kidney beans.
• Bell Peppers: I like red and yellow as they tend to be sweeter.
• Gold BBQ Sauce: I like the bold mustard flavor and vinegary tang this brings but you can leave it out if you don't have any on hand.
• BBQ Sauce: My go to brand is Stubbs. It is smoky, tangy, and not overly sweet.
• Smoked BBQ Seasoning: I used Kinder's woodfire blend which has adds a smoky flavor and a hint of garlic. You can substitue your favorite BBQ seasoning or rub.
• Bacon: I suggest using thick cut as it keeps its shape and texture and doesn't disappear when cooking.
• Salt & Pepper: Season at the end—sauces reduce and can concentrate salt.

1. Start bacon in a cold pan. This makes it easier to render the fat.
2. Rest: Allow to sit for 5-10 minutes before serving as they'll continue to thicken up a bit.

Yes! Follow my instructions for crock pot baked beans and Instant Pot baked beans.

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