Barbecue Beans Bake

It’s getting to be that time of year. Barbecue and picnic weather, a need for quick and easy, but sadly, taste buds don’t hanker for a vacation.

This recipe is quick, using canned baked beans, canned or frozen butter beans and canned  Cannellini beans for starters. Adding to the mix sliced bacon, diced red onion, chopped multicolor sweet peppers, crushed pineapple (canned in juice is as good as fresh) and a chopped mango and papaya, a little tomato paste and seasoning complete the additions.

It sounds like a lot of chopping and adding, but 4 pulses in the food processor takes seconds. I do all the veggies in the FP. I do slice my bacon by hand, and chop my mango and papaya.  Adding the rest, seasoning, and stirring is about as easy as it gets. Golly, I love summer!

Yes, the recipe makes a lot, but you won’t mind having leftovers. In fact, if it is anything like a bbq/picnic at our house, you’ll make two recipes just to make sure you do. These Barbecue Beans Bake are better each day until the last little bites have been hidden away by your night snacker for a midnight tidbit.


  • 2-14 oz. cans your favorite canned baked beans (strain to remove excess sauce)
  • 1-14 oz. canned or frozen butter beans (large white or brown limas, cooked) If canned, drain and rinse. Make sure they are fairly dry, not too much retained liquid.
  • 1-14 oz. canned or cooked Cannellini beans (If canned drain and rinse)
  • 6 slices of your favorite bacon, sliced
  • 1 medium red onion, peeled and chopped.
  • 1 cup chopped red, yellow and green pepper.
  • 1-7 oz. can crushed pineapple (in its own juice)
  • 1-each, peeled, seeded and chopped mango and small papaya (should equal about 2 cups)
  • ¼ cup tomato paste
  • ¼ cup dark brown sugar
  • ¼ cup molasses
  • ½ tsp. each, kosher salt, fresh black pepper, chipotle pepper.


  1. Strain excess sauce from baked beans into a bowl and reserve in case you want to add some back to your recipe. Note: This is your call, you know how much sauce your family likes on their baked beans.
  2. Dump strained beans into a sightly oiled or buttered a 4 quart enameled dutch oven or oven/bbq proof casserole. (*Easy to do these beans in the slow cooker, too)
  3. Drain and rinse canned Butterbeans, Cannelloni beans. Note: If you are using cooked from frozen or dry beans, drain off excess liquid.
  4. Add these beans to the casserole
  5. Slice and add bacon
  6. Chop onion, peppers — add to the casserole
  7. Add crushed pineapple with juice to the casserole, along with chopped mango and papaya.
  8. Add tomato paste, seasonings, brown sugar and molasses.
  9. Stir all together well. Place in a 325°F oven or on the barbecue until  the sauce has thickened and the bubbly hot.( *Great for the slow cooker, too, on low setting for at least 4 hours. )

All you need to go with these beans are your favorite bbq meats (we do mixed grill) and  *chunky mini-potato salad*. The fruit and sweets have been grilled in the beans so you don’t really need dessert, but homemade or store-bought peach ice-cream and pound cake fill the bill for the hardliners who just have to have a finish of an authentic dessert item.

Drinks: Italian sodas for the kids, an ice cold tub of assorted local brews and frosty Chenin Blanc or Riesling.

What’s for barbecue dinner? Yum!

Happy Summer!

© 2016 Barbara A. Ziegler/   All rights reserved

*Check our recipe

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