🔥 Barbecue Baked Beans
2 lbs Dry Beans = 9 Pints of Smoky Goodness
📌 In This Article
🔥 The Baked Bean Story
"2 pounds of dry beans = 9 pints of barbecue baked beans" 🔥✨
There's something deeply satisfying about transforming humble dry beans into jars of smoky, sweet, and savory barbecue baked beans. This is a pantry staple that's perfect for summer cookouts, quick weeknight dinners, or hearty sides. And the best part? It's incredibly cost-effective – 2 pounds of dry beans yields 9 pints of ready-to-eat goodness.
These beans are packed with flavor – molasses, brown sugar, smoked paprika, and bacon come together to create a rich, complex taste that will have everyone asking for seconds.
💬 The magic of dry beans: "2 pounds of dry beans = 9 pints" – That's a pantry full of delicious, shelf-stable meals.
🌟 Why Can Your Own Baked Beans?
- 🔥 Better than canned: Richer flavor, no preservatives
- 🥫 Shelf-stable: No freezer space needed
- 💰 Cost-effective: Pennies per serving
- 🎨 Customizable: Adjust sweetness and heat
- 🌿 No additives: Just real ingredients
- 🏠 Emergency ready: Always have a meal on hand
📦 Ingredients
For 9 Pints of Barbecue Baked Beans:
- 🫘 2 lbs dry navy beans – or pinto beans
- 🥓 1 lb bacon – chopped
- 🧅 1 large onion – chopped
- 🧄 4 cloves garlic – minced
- 🍅 2 cups ketchup – or BBQ sauce
- 🍯 ½ cup molasses
- 🍬 ½ cup brown sugar – packed
- 🍎 ¼ cup apple cider vinegar
- 🌿 2 tablespoons smoked paprika
- 🌶️ 1 teaspoon mustard powder
- 🌶️ ½ teaspoon cayenne pepper – optional
- 🧂 Salt and pepper – to taste
- 💧 Water – as needed
💡 Pro tip: "Navy beans are traditional for baked beans, but pinto or great northern beans also work beautifully."
📝 Step-by-Step Instructions
Step 1 – Soak the Beans
- Rinse the beans and pick out any debris.
- Cover with water and soak overnight (8-12 hours).
- For a quick soak, bring to a boil, remove from heat, and let sit for 1 hour.
💡 Pro tip: "Soaking overnight gives the best texture and helps the beans cook evenly."
Step 2 – Cook the Beans
- Drain the soaked beans.
- Place in a large pot and cover with fresh water.
- Bring to a boil, then reduce to a simmer.
- Cook for 30-45 minutes, until beans are tender but not falling apart.
Step 3 – Cook the Bacon
- In a large skillet, cook the bacon until crisp.
- Remove the bacon and set aside.
- Sauté the onion and garlic in the bacon drippings until soft.
Step 4 – Make the Sauce
- In a large pot, combine ketchup, molasses, brown sugar, vinegar, smoked paprika, mustard powder, and cayenne.
- Add the cooked beans, bacon, onions, and garlic.
- Add enough water to cover the beans.
- Simmer for 15-20 minutes to allow flavors to meld.
Step 5 – Fill Jars
- Ladle hot bean mixture into hot pint jars.
- Leave 1 inch headspace.
- Remove air bubbles, wipe rims, apply lids.
💡 Pro tip: "Leave 1 inch headspace – beans expand during processing."
Step 6 – Pressure Can
- Process pints at 10-11 PSI for 75 minutes (adjust for altitude).
- Let pressure drop naturally.
- Cool 12-24 hours and check seals.
⚠️ Critical safety note: Beans must be pressure canned – never water-bath canned. Follow processing times exactly.
🥫 Canning Safety
Why Pressure Canning is Required:
- 🦠 Beans are a low-acid food – must be pressure canned.
- ⏱️ Processing time: 75 minutes for pints at 10-11 PSI.
- 📏 Headspace: 1 inch – critical for proper sealing.
Altitude Adjustments:
- 0 – 1,000 ft: 10-11 PSI
- 1,001 – 2,000 ft: 11-12 PSI
- 2,001 – 4,000 ft: 12-13 PSI
- 4,001 – 6,000 ft: 13-14 PSI
- Above 6,000 ft: 14-15 PSI
🍽️ Serving Ideas
- 🔥 Cookouts: The perfect side for burgers and hot dogs
- 🍞 With cornbread: A classic Southern combination
- 🥩 Alongside grilled meats: A hearty side dish
- 🍲 As a meal: With crusty bread for dipping
- 🧀 Top with cheese: Add shredded cheddar for extra richness
❓ Frequently Asked Questions
❓ Can I use a different bean?
Yes – pinto, great northern, or kidney beans all work well.
❓ Can I water-bath can these?
No – beans must be pressure canned for safety.
❓ How long do they last?
Properly sealed jars last 18 months in a cool, dark place.
❓ Can I add more vegetables?
Yes – bell peppers or celery are great additions.
❓ Why do I need to soak the beans?
Soaking reduces cooking time and helps with digestion.
❓ Can I use canned beans instead?
You can, but adjust the cooking time and seasoning.
❓ Why are my beans still hard?
Old beans can be hard – cook longer or use fresh beans.
❓ Can I freeze these instead?
Yes – but canning gives you shelf-stable convenience.
❓ Can I use this recipe for vegetarian beans?
Yes – omit the bacon and use vegetable broth.
❓ How do I reheat them?
Heat on the stovetop or microwave.
📄 Printable Recipe Card
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║ BARBECUE BAKED BEANS ║
║ 2 lbs Dry Beans = 9 Pints of Smoky Goodness ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 9 pints | TIME: 2 hours + soaking
INGREDIENTS:
- 2 lbs dry navy beans
- 1 lb bacon, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups ketchup or BBQ sauce
- ½ cup molasses
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tbsp smoked paprika
- 1 tsp mustard powder
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
INSTRUCTIONS:
1. Soak beans overnight. Drain.
2. Cook beans in fresh water 30-45 minutes until tender.
3. Cook bacon until crisp. Sauté onion and garlic in drippings.
4. Combine all ingredients in a large pot. Simmer 15-20 minutes.
5. Ladle into pint jars (1" headspace).
6. Pressure can at 10-11 PSI for 75 minutes.
7. Let pressure drop naturally. Cool 12-24 hours.
STORAGE: 18 months (cool, dark place).
"2 pounds of dry beans = 9 pints of barbecue baked beans" 🔥
© CanningRebels — Barbecue Baked Beans | 2 lbs Dry Beans = 9 Pints of Smoky Goodness
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