#beanbonanza

A recipe for savory and smokey campfire beans with a BBQ twist that tastes great. Great for camping trips and outdoor gatherings.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1/2 cup diced onion. 1/2 cup diced bell pepper any color. 1/2 cup diced tomatoes. 1/2 cup BBQ sauce. 1/4 cup ketchup. 2 tablespoons brown sugar. 2 tablespoons apple cider vinegar. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup shredded cheddar cheese optional, for topping. Chopped green onions for garnish.

Instructions: Warm up the campfire until it's medium hot. Black beans, kidney beans, pinto beans, diced onion, diced bell pepper, and diced tomatoes should all be put in a cast-iron skillet or Dutch oven. Add apple cider vinegar, garlic powder, smoked paprika, salt, and pepper to a small bowl. Then mix in the BBQ sauce and ketchup. Mix the BBQ sauce and water together, then pour it over the beans and vegetables and mix them well. Place the Dutch oven or skillet on the campfire grate and cover it with a lid. Stir the beans every once in a while for 20 to 25 minutes, or until they are hot all the way through and the flavors blend. If you want, you can add shredded cheddar cheese on top in the last five minutes of cooking and let it melt and get gooey. Take it off the fire and let it cool down a bit before serving. Add some chopped green onions on top, and serve hot. Have fun with your tasty Campfire Beans BBQ!

Prep Time: 15 minutes

Cook Time: 25 minutes

Savor the flavor of BULL'S-EYE Barbecue Beans, which is rich and smokey. In this recipe, a blend of spices, savory bacon, and a variety of beans are all dipped in the famous BULL'S-EYE Original Barbecue Sauce. It's a filling and substantial dish that works well as a side dish or at family get-togethers and barbecues.

Ingredients: 1 can 28 oz BULL'S-EYE Original Barbecue Sauce. 2 cans 15.5 oz each kidney beans, drained and rinsed. 2 cans 15.5 oz each pinto beans, drained and rinsed. 1 can 15.5 oz black beans, drained and rinsed. 1 cup diced onion. 1 cup diced bell pepper. 1 cup cooked and crumbled bacon. 1/2 cup brown sugar. 1/4 cup apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon mustard powder. 1/2 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine BULL'S-EYE Original Barbecue Sauce, kidney beans, pinto beans, black beans, diced onion, diced bell pepper, crumbled bacon, brown sugar, apple cider vinegar, garlic powder, mustard powder, and black pepper. Mix well. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 45-50 minutes or until the beans are hot and bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional bacon if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Slow Cooker Party Beans by The Shady Porch are a crowd-pleasing delight, combining a variety of beans with a sweet and savory sauce. Perfect for potlucks, parties, or any gathering!

Ingredients: 4 cans 15 oz each of mixed beans, drained and rinsed. 1 pound bacon, cooked and crumbled. 1 cup brown sugar. 1 cup ketchup. 1/2 cup molasses. 1/4 cup Dijon mustard. 1 large onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/4 teaspoon cayenne pepper optional.

Instructions: In a large bowl, combine the mixed beans and crumbled bacon. In a separate bowl, whisk together brown sugar, ketchup, molasses, Dijon mustard, chopped onion, minced garlic, chili powder, black pepper, salt, and cayenne pepper if using. Pour the sauce mixture over the beans and bacon, stirring until well-coated. Transfer the mixture to a slow cooker. Cover and cook on low for 6-8 hours or until beans are tender and flavors are well blended. Stir occasionally during cooking to ensure even flavor distribution. Serve hot and enjoy the best baked beans ever!

Prep Time: 20 minutes

Cook Time: 360 minutes