My Best of the Midwest BBQed Baked Beans

Kelly Williams


This is a conglomeration of me and my Great Aunt Bessie! All of our ideas combined together into one fantastic recipe! They truely are the best. This makes a lot...BUT..."One for the potluck and one for HOME!" is what my hubby loves! He hates it when we take dishes to gatherings and there's none left!! So, you can put this all into one pot, or divide it into two! :D I do hope you try this someday, and that everyone out your way loves them as much as we all do! :D

Photo by Rita~


★★★★★ 2 votes

At least 12+
20 Min
1 Hr


  • 1
    lb. lean ground beef, cooked and drained
  • 1/2 lb.
    bulk ground sausage, mild or hot, cooked and drained
  • 1/2 lb.
    thick platter bacon, cut into 1" pieces, cooked and drained
  • 1 cup
    chopped onion
  • 2 (40 oz.)
    cans pork 'n beans, van camp's, mostly drained
  • 1 cup
  • 4 Tbl.
    worcestershire sauce
  • 4 Tbl.
  • 3/4 cup
    dark brown sugar
  • 1 tsp.
  • 1 tsp.
    dry mustard, can sub 1 tbl. regular table mustard
  • 1 1/2 Tbl.
    chili powder
  • 1 tsp.
    garlic powder
  • 1/2 cup
    salsa, medium or hot
  • 1/2 Tbl.
  • 1 tsp.
    coarse ground pepper

How to Make My Best of the Midwest BBQed Baked Beans


  1. In large, deep frying pan, cook hamburger, sausage, bacon and onion til done. Drain *grease. Pour into **greased large pot, or divide into two pots or casserole dishes. (***You can just use grease from the meats for this, just sop up and coat with a paper towel.)Add rest of ingredients except beans.
    Stir very well. Stir/fold in beans well. For one large pot, bake at 350º, covered, for about an hour, stirring once halfway through cooking time.
    Two smaller ones take about 45 minutes. May or may not need to be stirred once, really a personal preference. I like to because I don't like the top to be QUITE so "done" looking, but some people like it that way. *If you can't find 40 oz. cans of pork and beans use 2(2 lb. 8oz.) or 3(1 lb. 15 oz.) cans.

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