Spicy Baked Beans. Rich and savory with a spicy kick. Chili Powder, Worcestershire Sauce and Liquid Smoke, so flavorful you won’t even notice there’s no bacon in the recipe. Perfect recipe for any casual backyard BBQ or portluck.
About This Recipe
If you’re reading this smack dab in the middle of backyard BBQ season, you’re most certainly browsing Google for side dishes. And there are so many choices aren’t there?
I found this spicy baked bean recipe over at my friend’s site, Elliot’s Eats. Deb lives in Tulsa. And this is a recipe from the Oklahoma Jr. League Cookbook. Where ever there’s a Junior League Cookbook, you can be guaranteed good reliable recipes.
Her Spicy Baked Beans that she served with BBQ ribs caught my eye for this month’s project. Reason?
Why? One of the first things I learned to make when I was very young, were baked beans. And my mom’s pan fried chicken and gravy recipe. The beans was my own special recipe using a can of pork and beans and doctored up with catsup, mustard and brown sugar.
At my young age, I thought it was brilliant. Eliot’s Eats takes my simpleton idea and turns it into a masterpiece of a side dish. Baked until bubbly and caramelized, let’s take a look at this Junior League Oklahoma spicy baked beans recipe.
Recipe for Spicy Baked Beans
With Chili Powder, Worcestershire Sauce and Liquid Smoke, you won’t even notice that there’s no bacon in the recipe. In her post, Deb indicates she wanted to try this recipe with black beans, as well. I’m wondering if she did? I’d love the know the result. Thanks for a great recipe! This Oklahoma Spicy Baked Beans recipe will be a staple side for my BBQ slabs.
More Spicy Baked Beans Recipes
- Mexican Chorizo Instant Pot Pinto Beans
- Southwestern Beans and Chicos
- Bolita Beans with Red Wine, Smoked Paprika and Jalapeno
Oklahoma Spicy Baked Beans
- 1/2 Cup Ketchup
- 1/4 Cup Worcestershire Sauce
- 1 teaspoon chili powder
- 1/2 teaspoon Liquid Smoke
- 1 Tablespoon prepared mustard
- 1/4 Cup brown sugar
- 1/4 teaspoon fresh ground pepper
- 28 oz pork and beans canned, fat “pork” pieces removed
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 Tablespoon extra-virgin olive oil
- 2 Tablespoon flat leaf parsley chopped
- Preheat oven to 350 degrees.
- In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chili powder, Liquid Smoke, mustard and brown sugar. Whisk until smooth.
- Add the beans and mix with a spoon.
- Heat olive oil in skillet and sauté onions for 4 minutes. (Onions should be transparent.) Add peppers and sauté another 4 minutes or until onions begin to brown.
- Add onions and peppers to bean mixture—do not drain. Add parsley. Stir.
- Prepare a 2 quart casserole dish by wiping sides and bottom with 1 T. Olive Oil. Pour mixture into dish and back for 45 minutes.
Spicy Baked Beans … it’s what’s for a BBQ side dish