Best Barbecue Bean Casserole Recipes

BARBECUE BEAN CASSEROLE

Steps:

• Drain first 3 cans of beans. Cook pepper and onion with bacon until soft. Add barbecue sauce and sugar. Combine with all beans bake in oven for about 1/2 hour at 325 degrees.
• OR put in crock pot and bake for 4 hours.

BARBECUE CHICKEN AND BEAN CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cut each chicken thigh into 4 pieces. In casserole, mix chicken and remaining ingredients except shoestring potatoes.
• Cover and bake 1 hour, stirring once. Uncover casserole; stir well. Bake uncovered 25 to 30 minutes longer, topping with shoestring potatoes for last 10 minutes, until chicken is no longer pink in center.

BARBECUE CHICKEN AND BEAN CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cut each chicken thigh into 4 pieces. In casserole, mix chicken and remaining ingredients except shoestring potatoes.
• Cover and bake 1 hour, stirring once. Uncover casserole; stir well. Bake uncovered 25 to 30 minutes longer, topping with shoestring potatoes for last 10 minutes, until chicken is no longer pink in center.

BARBECUE BEEF, BEAN, AND BACON CASSEROLE

Steps:

• To Make the Sauce:
• Stir all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
• To Make the Casserole:
• Preheat the oven to 325°F.
• Stack the two pounds of bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan (preferably into a jar and in the refrigerator for adding flavour to other dishes!)
• Put the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
• To Bake:
• Divide the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake, uncovered, for 1 hour or until very bubbly and hot all the way through.
• To Make in the Slow-Cooker:
• Spray the bowl of a slow-cooker crock insert with non-stick cooking spray. Pour the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
• Store leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.

BARBECUE BEEF, BACON, BEAN CASSEROLE

Steps:

• STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
• PREHEAT the oven to 325°F.
• STACK the two pounds of bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan.
• PLACE the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
• DIVIDE the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake (uncovered) for 1 hour or until very bubbly and hot all the way through.
• To Make in the Slow-Cooker:
• SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray.
• POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
• STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.

BARBECUE BEEF, BACON, BEAN CASSEROLE

Steps:

• STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
• PREHEAT the oven to 325°F.
• STACK the two pounds of bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan.
• PLACE the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
• DIVIDE the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake (uncovered) for 1 hour or until very bubbly and hot all the way through.
• To Make in the Slow-Cooker: SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray.
• POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
• STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.

BARBECUE BAKED BEAN CASSEROLE - SOUTHERN CAST IRON

Steps:

• Preheat oven to 350°.
• In a 12-inch cast-iron skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in beans, pork, ketchup, mustard, barbecue sauce, and brown sugar, and bring to a boil. Reduce heat, and simmer for 20 minutes.
• In a small bowl, stir together crumbled cornbread and remaining 4 tablespoons melted butter; sprinkle onto beans.
• Bake until cornbread is lightly browned and casserole is bubbly, about 15 minutes. Let stand for 10 minutes before serving.