Southern BBQ Beans is a super tasty side dish that is so simple yet tastes like you spent hours on it (if you have been following this blog, you know that this is HUGE with a lot of our recipes). They’ve got hickory smoked bacon, brown sugar, ketchup, AND mustard, red onions…I mean these things are awesome. They are ALWAYS a hit with any BBQ but also pair perfectly with a big juicy steak.
This recipe is wonderful because it can be prepared in several ways: I was originally taught by my husbands sweet Grandmother in Alabama to make this recipe in a dutch oven. I then started making it in a Crock-Pot over the years, and when the Instant Pot came out, well, that’s the only way I make it now 😉
- 4- 16oz cans of Pork and Beans drained
- 1/3 cup Brown Sugar
- 1/2 cup Ketchup
- 6-8 Shakes of Worcestershire Sauce
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1/2 cup BBQ Sauce
- 1/4 cup Mustard
- 1/2 package of Bacon, cut into chunks
- 1/2 large Red Onion, large diced
For the Instant Pot:
Mix all the Ingredients into the Instant Pot and Pressure Cook on High for 10 minutes with a 10 minute Natural Release. Drizzle a little more BBQ sauce over top if desired before serving. Store in air tight container for up to a week.
For the Slow Cooker:
Mix all the ingredients together in the Crock Pot and cook on low 4-6 hours or high 2-3 hours. Make sure the bacon is completely cooked before serving. Drizzle a little more BBQ sauce over top if desired before serving. Store in air tight container for up to a week.
For the Oven:
Preheat the oven to 425 F. Mix all the ingredients together in a dutch oven and drizzle a little BBQ sauce over top before placing the lid on and placing into the oven. Bake for hour and half. Watch for scorching.