Every member of our tribe, family, and hundreds of folks who have eaten Bobby’s baked beans at community group events, always exclaim they are the best they have ever eaten.
I am still trying to replicate his success – which should be simple using his “secret” recipe, but our tribe members can still taste a slight difference..yet still deem my pot of beans incredibly delicious.
Baked Beans Recipe
- 4 cans Bush’s Baked Beans we use a combination of maple, onion, and original varieties
- ¼ to ½ lbs. bacon thick cut
- 3 tablespoons BBQ sauce
- 3 tablespoons ketchup
- ¼ cup brown sugar
- ¼ cup onions
- 6 drops liquid smoke
- Brown the bacon, and saute the onions. Bobby does this separately, but I often put both in the skillet at once to get the task done quickly and to make good use of the bacon grease.
- Pour all of the baked beans into the cook pot.
- Add the BBQ sauce, ketchup, onions, and bacon. Stir to combine thoroughly. Optional – save back a few pieces of bacon to lay across the top of the beans after they are stirred, and before they go into the oven.
- Stir in the Liquid Smoke. I really think this ingredient makes all the difference in the delicious taste and smell of Bobby’s baked beans.
- Bake the beans at 375 degrees F (190 C) for about 90 minutes.
Allow the beans to cool for at least five minutes before serving, especially if you are making them in a cast iron pot. When we make big batches of beans for tribe gatherings, I often put my pot on top of the smoker to keep it pleasantly warm, if the dish gets done before the meat.
You can also bake the beans in the smoker. Typically, I set the smoker between 200 to 225 degrees F (93 to 107 C), and process for two and a half to three hours, for a large pot.