Russ's Barbecued Beans

Russ Myers


This casserole improves on standing, so bake the day before and refrigerate until needed. About 1/2 hour before serving, pop covered into a 350-degree oven.

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6-8 servings


20 Min


6 Hr




1 lb. dried red kidney beans, washed and drained
2 lg. yellow onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 Tbs. bacon drippings
1/2 C. ketchup
1/2 C. chili sauce
1/2 C. cider vinegar
1/2 C. dark brown sugar, firmly packed
1/2 tsp. powdered mustard
1/2 tsp. chili powder
2 tsp. salt
1/2 tsp. pepper
5 C. water

Directions Step-By-Step

Preheat oven to 350 degrees. Drain beans, place in an ungreased 3-quart bean pot or casserole dish, and mix in all remaining ingredients. Cover tightly (use double thickness of foil if casserole dish has no lid) and bake for 5-6 hours, stirring occasionally, until beans are tender and sauce is thick. If mixture gets too dry before beans are done, stir in a little warm water .

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom