[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.]
This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House.
I have adapted the original recipe for several reasons. First, I was unhappy with the "mismatch" between the amount of barbecue sauce needed: the recipe called for 1 cup of Barbecue Sauce. If I made a double batch, I'd always have 1 cup left over. So the recipe below is actually a triple batch of the original. Second, the original recipe called for too much water. Each time my beans were way too watery which I can't stand. When you place them on your plate, they shouldn't be running into your cole slaw juice or your hamburger bun.
1 large green pepper, cut into 1/4” pieces
6 drained 15 oz cans or 11 cups drained cooked beans – pinto, navy or great northern
3 cups barbeque sauce
6 tbsp brown sugar
1/2 cup water
3 tbsp Worcestershire sauce
1. Preheat oven to 375 degrees.
2. In a 13 x 9 x 2" baking dish, place peppers, beans, brown sugar, barbecue sauce and water. Mix well.
3. Drizzle Worcestershire sauce on top.
4. Place strips of bacon across the top of the beans.
5. Bake until top is glazed looking and browned, the beans start to peek up from the liquid and the liquid is bubbling vigorously around the edges, about 60 minutes. Let cool slightly before serving. Serves 12 normal people, 6 of my family members.