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250ml South Carolina BBQ Infused Olive Oil Blend – robust Carolina infusion
Garden Infuzions

Southern Baked Beans Slow-Cooked with South Carolina BBQ Olive Oil Blend

Smoky, saucy baked beans simmer low and slow with bacon, onion, and brown sugar, then finish with South Carolina Gold BBQ Infused Olive Oil Blend for a warm Southern side that belongs on any table.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 cups
Course: Dinner, Side Dish
Cuisine: American Classics, Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 slices bacon chopped
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons South Carolina Gold BBQ Infused Olive Oil Blend
  • 2 cans 15 ounces each navy beans, drained and rinsed
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 15 ounces pinto beans, drained and rinsed
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup packed brown sugar
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • 2 tablespoons chopped parsley for garnish

Equipment

  • 1 Skillet For bacon and onion
  • 1 baking dish 9x13-inch or deep casserole dish
  • 1 Mixing bowl Large enough for beans
  • 1 sheet Foil To cover while baking
  • 1 set Measuring cups and spoons For accurate prep

Method
 

Instructions
  1. Preheat the oven to 325°F and lightly grease a 9x13-inch baking dish or a deep casserole dish.
  2. Set a large skillet over medium heat and cook the chopped bacon until it starts to crisp, then add the diced onion and cook until softened.
  3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  4. Add the South Carolina Gold BBQ Infused Olive Oil Blend and stir to coat the bacon and onions.
  5. In a large bowl, combine the navy beans, kidney beans, pinto beans, barbecue sauce, ketchup, molasses, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, black pepper, and water.
  6. Fold in the bacon-onion mixture and stir until the beans are evenly coated.
  7. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  8. Bake for 60 minutes, then remove the foil and bake for 20 to 30 minutes more, stirring once, until the sauce thickens and the top looks glossy.
  9. Let the beans rest for 10 minutes, then sprinkle with chopped parsley and serve warm.

Notes

If you want a deeper barbecue flavor, let the bean mixture sit for 15 minutes before baking so the sauce can settle into the beans. The dish can be assembled a few hours ahead, covered, and chilled until baking time. For a looser consistency, add a little more water before the final bake.

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