The Chew: BBQ Baked Beans
The talented Bobby Brown joined The Chew and was in the kitchen with Carla Hall as they talked about delicious and cheap was to throw a fantastic BBQ! She first explained that you can easily make her BBQ Baked Beans without the chicken sausage as a way to satisfy the vegetarian eaters at your barbecue, but by adding them, you’re left with a side dish that’s practically a meal within itself! You can’t have a barbecue without a great dish full of baked beans!
To get the recipe, click next page!
The Chew: BBQ Baked Beans Recipe Ingredients

Carla Hall’s BBQ Baked Beans are just what you need for a fun summer barbecue side dish! (trasel / Flickr)
- 2 tbsp olive oil
- 1 green bell pepper – seeded, small dice
- 3/4 C ketchup
- 1/4 C brown sugar
- 3 tbsp apple cider vinegar
- kosher salt and freshly ground black pepper
- 2 C Great Northern Beans – rinsed
- 1 onion – peeled, small dice
- 2 cloves garlic – peeled, minced
- 3 tbsp yellow mustard
- 1/4 C molasses
- 3/4 lb chicken sausage – diced
The Chew: BBQ Baked Beans Recipe Directions
To Quick Soak the Beans:
- Put the beans in a large pot and cover with water by two inches
- Bring the water to a boil and let simmer for 1-2 minutes
- Remove from the heat and cover the pot
- Let the beans soak in the pot for an hour
- Drain the beans then rinse the pot
For the BBQ Baked Beans:
- Add the beans back to the pot, then add enough water to cover the beans
- Season with salt, then bring to a boil and let simmer until the beans are tender, about 30-40 minutes
- Drain the beans, saving the bean water in a bowl
- Preheat the oven to 325 degrees
- In a large/medium cast-iron skillet, add olive oil and place over medium-high heat
- Add bell pepper and onion, then cook until tender, about 5 minutes
- Add the garlic in the last minute of cooking, then season with salt and pepper
- In a medium bowl, add mustard, ketchup, apple cider vinegar, molasses, and the brown sugar, then mix
- Add the beans and the ketchup mixture to the cast-iron pan
- Cover the beans with the saved bean water
- Bake an hour and 30 minutes to 2 hours until the beans are tender, adding more water as needed
- During the last 30 minutes of cooking, put a cast iron skillet over medium-high heat and cook the chicken sausage until golden-brown, approximately 6-8 minutes
- Remove to a paper towel-lined plate
- Remove from the oven and stir in the chicken sausage
- Season with salt and pepper, then serve
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