Not your average baked beans!

1/2 cup packed brown sugar or 1/4 cup maple-flavored syrup
1/2 cup bottled hot-style barbecue sauce, chili sauce or ketchup
1/2 cup bottled chipotle salsa, hot picante sauce or salsa
1/4 cup molasses or sorghum
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin or chili powder
1 31 - ounce can pork and beans in tomato sauce
1 16 - ounce can pinto, cannellini, Great Northern, black or butter beans, rinsed and drained
1 16 - ounce can red kidney beans, rinsed and drained
1 large onion, finely chopped
8 slices thick-cut bacon, crisp cooked and cut into 1-inch pieces, 1 cup finely chopped purchased or leftover cooked beef brisket, 12 ounces bulk pork sausage or ground beef, cooked and drained

In a large bowl, combine brown sugar, barbecue sauce, salsa, molasses, oregano, mustard and cumin. Add undrained pork and beans, drained pinto beans, drained kidney beans, onion and bacon; stir gently to combine.
Transfer bean mixture to a 2-1/2- to 3-quart casserole. Bake, uncovered, in a 325 degree F oven for 2-1/2 to 3 hours or until desired consistency, stirring occasionally. Beans will thicken as they cool. Makes 12 side-dish servings.


Slow Cooker Directions: Prepare bean mixture as above. Transfer to a 4-1/2- to 6-quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

I’ve made baked beans before, and this are definitely not your average baked beans. This sound fabulous, I’d love some bbq with these.