Smoky Beans

Smoky Beans


Makes: 8 servings

Cook: 30 minutes

  • 1 slice bacon, chopped, Oscar Mayer®

  • 1 medium red onion, diced

  • 2 cans (28 ounces each) baked beans, Bush’s®

  • 1 bottle (12-ounce) root beer, A&W®

  • 1⁄4 cup Worcestershire sauce, Lea & Perrins®

  • 1⁄4 cup ketchup, Heinz®

  • 1⁄4 cup yellow mustard, French’s®

  • 3 tablespoons molasses, Grandma’s®

  • 3 tablespoons chile-garlic sauce, Lee Kum Kee®




Set up grill for direct cooking over medium heat. Set an 8-inch cast-iron skillet on grill to preheat. Add bacon and cook long enough to render fat. Remove bacon with a slotted spoon and place in a small bowl; set aside. Cook onion in bacon grease until soft. Return bacon to skillet. Stir in baked beans, root beer, Worcestershire sauce, ketchup, mustard, molasses, and chile-garlic sauce.

Cover grill. Cook about 30 minutes or until beans are thickened and bubbling. Serve hot.

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