Summer is all about grilling, lazy days, and getting together with good friends, and, of course, chowing down on some delicious summer grub. Today the #SundaySupper crew is throwing a Summer BBQ Party, and I’m hosting. I’m bringing one of my very favorite barbecue dishes, spicy baked beans.
I’ve been wanting to host since I joined #SundaySupper over a year ago. Life has settled down since I graduated, so I jumped at the chance to host right away. Needless to say, I’m extremely excited!
These spicy baked beans are inspired by The Pioneer Woman. The idea to use canned beans made me giddy. I mean, how simple? And, at only 49 cents per can, it’s a frugal way to feed a crowd.
You know me, I like all things spicy. My favorite baked beans come from a local BBQ joint, Andy Nelson’s. I could eat three orders of their beans in one sitting. They may set my mouth on fire, yet that doesn’t stop me from shoveling them in. This recipe is just as spicy.
I add jalapeños and red pepper flakes to boost the heat, but the real heat comes from Famous Dave’s Devil Spit Barbecue Sauce. It’s what gives these beans that firey heat I love so much. You know a bottle of barbecue sauce is hot when it comes with a XXX warning and an “Adults Only” label. Yeah, it’s hot!
Can you back down on the heat? Sure… But why would you want to? If you’re not a fan of spicy beans, these would be just as delicious without the jalapeños and a less potent barbecue sauce. Psht, sissy!
These beans aren’t for the faint of heart. The beans start off sweet, and then they gradually hit you with heat.They’re knock-your-socks-off spicy. They’re make-your-upper-lip-sweat spicy. Each bite will tingle your tongue, and after a few more bites, your lips will begin to burn. It’s a good burn, though.
While they are spicy, they’re also addictive. Promise!
Now, bust out your squirt guns and get your BBQ on!
Head on over and check out the other fabulous Summer BBQ Party recipes:
Hot Off the Grill:
- Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
- Bleu Cheese Burgers by Juanita’s Cocina
- Korean Grilled Flank Steak by That Skinny Chick Can Bake
- Swedish Blonde Burgers by Eat, Move, Shine
- Hawaiian Hot Dogs by La Cocina De Leslie
- BBQing the Whole Hog, Cuban Style by Webicurean
- Meat Stuffed Jalapenos by The Urban Mrs
- St. Louis Ribs by Bobbi’s Kozy Kitchen
- Fish Kebabs with Mint Chutney by Soni’s Food
- Jalapeno Bacon Burgers by Cookin’ Mimi
- Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
- Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
- Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
- Ditch Dogs by Daily Dish Recipes
- Bison Kabobs by Noshing With The Nolands
On the Side:
- Spicy Baked Beans by The Messy Baker
- Wisconsin Roasted Corn by Curious Cuisiniere
- German Potato Salad by The Foodie Army Wife
- Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
- Sausage Potato Salad by girlichef
- Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
- Homemade Mustards by A Stack of Dishes
- Spicy Grilled Corn Salad by Magnolia Days
- Layered California Pasta Salad by The Weekend Gourmet
- Grilled Potato Salad by In Fine Balance
- Spicy Bacon and Corn Salad by Hip Foodie Mom
- Three Corns with Japanese Accents by Ninja Baking
- Cucumber Bruschetta by Healthy. Delicious.
- Grilled Zucchini by Supper for a Steal
- Chicken Spinach & Pasta Salad by Family Foodie
- Red, White & Blue Parfait by Country Girl in the Village
- Root Beer Float Sandwich Cookies by Chocolate Moosey
- Gluten Free Brownies by Blueberries & Blessings
- Grilled Stone Fruit Parfait by Pescetarian Journal
- Blueberry Sorbet by Shockingly Delicious
- Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
- Tres Leches Cake by Happy Baking Days
- Beach Cupcakes by The Little Ferraro Kitchen
- Grilled Banana Dessert Bar by Home Cooking Memories
- Berries & Cream Pie by Treats & Trinkets
- Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
- More S’mores by Growing Up Gabel
- Blackberry Peach Cobbler by Neighborfood
- Cornbread Cookies by Pies & Plots
- Funfetti Fluff Cheerio Treats by What Smells So Good?
- Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
In the Cooler:
- Cherry Caipiroska by Vintage Kitchen Notes
- Mint Tea Slushes by Cindy’s Recipes and Writing
- Prickly Pear Margaritas by Ruffles & Truffles
Join the #SundaySupper conversation on Twitter on Sunday, June 30th to celebrate Summer. We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
- 6 slices thick-cut bacon, cut into ½-inch strips
- 1 cup onion, diced
- 1 cup green pepper, diced
- 2 jalapeños, diced
- ½ tsp. red pepper flakes
- 4-16oz. cans Pork N Beans
- ⅓ cup brown sugar
- ½ cup spicy barbecue sauce (your favorite)
- 2 tbs. cider vinegar
- 1 tbs. yellow mustard
- 1 tsp. worcestershire sauce
- Add the bacon to a large saucepan. Cook over medium heat until the bacon is crispy. Transfer the bacon to a paper towel-lined plate; set aside.
- Remove all but 2 tbs. of the bacon fat from the pan. Add the onions, green pepper, jalapeño, and red pepper flakes to the pan. Sprinkle with a generous pinch of salt. Cook, stirring occasionally, until the onions are translucent and the peppers are tender, about 5-6 minutes.
- Turn the heat down to low and add the beans. Stir in the last 5 ingredients and salt and pepper to taste. Simmer, uncovered, for 15 minutes.
- Transfer the beans to a baking dish. Top with crumbled bacon. Bake on 350 degrees F. until bubbly, about 15 minutes.