By Traeger Kitchen
We’re elevating a classic side dish and infusing it with our signature wood-fired flavor. This BBQ baked beans recipe is simple to make, and features smoky bacon, fresh onions, and bell pepper.
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|1 Pound||bacon, chopped|
|1 Medium||yellow onion, diced|
|1||green bell pepper, diced|
|4||(15 oz) cans of pork and beans|
|2 Tablespoon||dry mustard|
|1 Tablespoon||freshly ground black pepper|
|1 1/2 Teaspoon||kosher salt|
|1 1/2 Teaspoon||garlic powder|
|1 1/2 Teaspoon||onion powder|
Place bacon in a cold, large sauté pan. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and the fat has rendered. Remove the bacon from the pan and set aside. Drain all but 2 tablespoons of the rendered bacon fat from the pan.
1 Pound bacon, chopped
Add the onion and green bell pepper to the pan with the rendered bacon fat. Sauté over medium heat until the onion is translucent and the pepper is tender, 5-10 minutes. Remove the pan from the heat.
1 Medium yellow onion, diced
1 green bell pepper, diced
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
In a 9 x 13-inch casserole dish, combine the pork and beans, cooked bacon, sautéed onions and peppers, ketchup, dry mustard, black pepper, salt, garlic powder, and onion powder, and stir well to combine. Cover the dish with foil.
4 (15 oz) cans of pork and beans
1 Cup ketchup
2 Tablespoon dry mustard
1 Tablespoon freshly ground black pepper
1 1/2 Teaspoon kosher salt
1 1/2 Teaspoon garlic powder
1 1/2 Teaspoon onion powder
Place the casserole dish on the grill grates. Close the lid and cook, stirring occasionally, until the sauce has thickened and darkened in color a little, about 1 hour.
Remove the beans from the grill and let cool for 15-20 minutes before serving. Enjoy!
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