BACKYARD BARBEQUE BAKED BEANS

Cooks Country Backyard Barbecue Beans

• 1/2cup barbecue sauce

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• 1/2cup ketchup

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• 1/2cup water

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• 2tablespoons spicy brown mustard

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• 2tablespoons cider vinegar

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• 1teaspoon liquid smoke

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• 1teaspoon granulated garlic

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• 1/4teaspoon cayenne pepper

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• 1 1/4pounds bratwurst, casings removed

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• 2onions, chopped

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• 2(28-ounce) cans baked beans

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• 2(15-ounce) cans pinto beans, drained

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• 2(15-ounce) cans cannellini beans, drained

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• 1(10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies, drained

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• 6slices thick-cut bacon, cut into 1-inch pieces

1. Preheat your oven to 350 degrees.
2. Whisk barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, garlic powder and cayenne together in a large bowl.
3. Add the baked beans, pinto beans, cannelloni beans & diced tomatoes. Pour into an 8x8" baking dish. Arrange the bacon in a single layer over the top of the bans.
4. Bake until beans are bubbling and bacon is rendered, 1 to 1½ hours. Let them cool for 15 minutes before serving.

NOTES

-To MAKE AHEAD: wrap in plastic and refrigerate for up to 24 hours. Bake for a little longer (1 hour 45 minutes). 

-Original recipe added a pound of bratwurst (casing removed) and an onion, chopped. We were eating this with hamburgers and I didn't want to add more meat so I left this out.

-I already had bacon so I used 6 slices of bacon and just doubled them up to make it thicker.