BARBECUE PORK AND BEANS FOR A CROWD

Barbecue Pork and Beans for a Crowd image

A similar version of this barbecue bean recipe was served as a side dish at our church 4th of July picnic every year. This is a very hearty recipe and it is very popular at potlucks.

Provided by kandbhamm

Time 2h5m

Yield 40

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, or as needed
2 cups chopped onions
2 (15 ounce) cans red kidney beans, drained
2 cups barbeque sauce
¾ cup packed brown sugar
¼ cup white vinegar
1 tablespoon liquid smoke
½ teaspoon ground black pepper
2 (15 ounce) cans black beans, drained
1 ½ pounds bacon
2 (28 ounce) cans pork and beans, drained
2 (28 ounce) cans pork and beans, undrained

Steps:

Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 33 g, Cholesterol 11.7 mg, Fat 4.4 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.3 g, Sodium 663.1 mg, Sugar 14.4 g