So there was that one time on Instagram when I was all like “oh sure I’ll post the recipe to these amazing homemade baked barbecue beans tomorrow” and then life happened and I totally flaked and here it is a week later and if you’re starving, I’m sorry. I was distracted by Jason Mewes, OK?
Some would say they’re worth waiting for and I’d totally agree. I’m not averse to throwing some tinned baked beans in a pot with smoky barbecue sauce, a pinch of sugar and a squirt of mustard (that’s actually how I lived circa 2004-2008, for real) but sometimes you’ve just got to go the whole hog. It’s also worth hunting down dried navy beans to make it, as they’re just the right bean size (and what the canned beans are made of), but cannellini or some other kind of mild white bean would be pretty legit also.
You can also used canned beans of any sort, though I’ve never found canned navy beans, it will reduce your cook time dramatically. Couple of hours in the oven and they’re all yours.
I also like to make regular baked beans with either canned tomatoes or tomato passata, some finely diced onion and garlic, and whatever herbs and spices are to hand. Super awesome for a big breakfast fry-up or with crusty bread and butter.
I usually have these beans as a side or with some toast, but they’re extremely good over a baked sweet potato with sour cream and chopped fresh tomato, in quesadillas, in tacos, as a dip with corn chips… basically anything.
The recipe makes 4 side serves, but is easily doubled or tripled and can also be frozen for those days when you just absolutely have to have beans IMMEDIATELY.