Thank you to Le Creuset for sponsoring this post. All opinions are all my own.
When I think of BBQ’s and cookouts, one of the must have side dishes that I automatically think of, is this crazy good recipe for Loaded and Smokin’ BBQ Beans!
It’s full of a mix of various beans, plenty of smokey flavor and a little kick of heat from the jalapenos, which are completely optional of course. You can either prepare it the night before and then warm it up for your BBQ feast, or start it in the morning and let it cook low and slow until your ready to serve.
I made the BBQ Beans in my new favorite “does everything” pan, the Fait Tout from Le Creuset, seriously love this versatile pan!
It’s so functional for making everything from these BBQ Beans to sauteing your favorite vegetables and even braising meats. Literally a “does everything” pan, I have no idea how I didn’t have one in my kitchen until now. It’s made of cast iron and beautifully coated in enamel with so many gorgeous colors to choose from, including my favorite Marine.
I’m a huge fan of using cast iron for cooking, simply because of how evenly it distributes the heat to beautifully create delicious meals. The Fait Tout comes with a lovely matching lid with a heat resistant knob and is generously sized at over 12″ wide and holds up to 3 3/4 qt, perfect to feed the masses.
For more information about the Fait Tout or other cookware from Le Creuset, check out their website!
This summer, make up a massive batch of these BBQ Beans, grill those steaks and burgers, add in some easy Spinach Salad with Feta Dressing and a lot of fresh fruit and you’re all set!
Let’s celebrate summer!
Loaded and Smokin' BBQ Beans
Yield 6 - 8
Loaded and Smokin' BBQ Beans are the perfect side to go with your summer cookouts!
- 2 Tbsp Olive Oil
- 1 lb Smokey Bacon or Pancetta, diced
- 1 large yellow Onion, diced
- 1/2 large Red Pepper, diced
- 1/2 large Yellow Pepper, diced
- 1/2 large Green Pepper, diced
- 1 Jalapeno Pepper, finely diced, optional
- 3 cloves fresh Garlic, minced
- 1 (15 oz) can Kidney Beans, drained
- 1 (15 oz) can Great Northern Beans, drained
- 3 (13 oz) cans Mixed Beans, drained
- 1 - 18 oz bottle of BBQ sauce, I usually use the basic or original flavor
- 1 1/4 cup Dark Brown Sugar
- 1/2 cup Dijon Mustard
- 2 tsp Salt
- 1 tsp Pepper
- 2 tsp Liquid Smoke
- In large pan, add Olive Oil over medium high heat then add in the diced Smokey Bacon, frequently stirring and cooking until crispy. Remove from pan and drain on a paper towel lined plate. Reserve Bacon for later.
- Keep the Bacon drippings and add in the diced Onions, all of the Peppers and minced Garlic, sautéing until onions are translucent.
- Add the drained Beans to the sautéed veggies, along with the BBQ Sauce, Brown Sugar, Mustard, Salt & Pepper, and Liquid Smoke, and 1/2 of the crispy Bacon, mixing well.
- Turn the heat down to low and continue to cook, stirring occasionally, for at least 1 hour, but best if it can be simmered for 2 - 3 hours for incredible flavor.
- Mix in the remaining crispy bacon at the end, serve and enjoy!
If you prefer more "heat", simply add 2 - 4 diced Jalapeno Peppers when sauteing the veggies.
Can be made the day before, cover and refrigerate overnight, then gently warmed up about 30 minutes to 1 hour over medium low heat just before you're ready to serve.
Adapted from The Fresh Market