Sweet and smoky, these BBQ baked beans are a cinch to make. We skip the time-consuming overnight soaking of dry beans and fast forward the recipe by using a good quality organic canned bean.
Using a sharp knife or kitchen scissors, cut or snip bacon in to small pieces. This is really easy if you stack the slices and place them in the freezer for about 20 minutes.
Put bacon pieces in a medium skillet and turn the heat to medium low. Cook, rendering the fat, until bacon is crisp, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel lined plate.
Add onion to the bacon fat in the pan and cook until onions have absorbed the bacon fat and are beginning to wilt, about 4 to 5 minutes.
Place the beans in an ovenproof baking dish and add the remaining ingredients, including the cooked onion and bacon. Stir to combine and place in oven, covered with a lid or aluminum foil, and bake for 2 hours.
Remove from oven and let sit until ready to serve. The liquid in the dish should start to thicken as the beans cool. Uncover, stir and serve warm or at room temperature.
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