Big Pot Beans: Your Go-To Picnic and BBQ Recipe
Summer is all about gathering with friends and family, firing up the grill, and sharing delicious food. When you need a side that everyone will love, Big Pot Beans delivers big flavor and plenty of servings—making it a must-have for any outdoor feast.
Why Big Pot Beans Belong at Every Summer Table
Beans and barbecue are a classic match. This recipe blends hearty kidney, butter, and lima beans with smoky bacon and sweet baked beans, creating a dish that’s both satisfying and simple. With just a handful of pantry staples, you’ll have a side that pairs perfectly with grilled meats or stands out on its own.
Ingredients You’ll Need
½ lb bacon, chopped
2½ cups chopped onions
1 can (540 mL) kidney beans, drained
1 can (540 mL) butter beans, drained
1 can (540 mL) lima beans, drained
2 cans (540 mL each) baked beans, undrained
½ cup cider vinegar
1 tsp garlic powder
1 tsp dry mustard
Simple Steps for Big Flavor
Preheat your oven to 350°F.
In a large Dutch oven or baking dish, sauté bacon until browned, stirring often.
Add onions and cook over medium-high heat, then drain the fat.
Stir in all the beans, vinegar, garlic powder, and dry mustard. Mix well.
Bake uncovered for 1 to 1½ hours, until the beans are hot and bubbly.
Let the dish rest for 20 minutes before serving.
Make-Ahead Tips for Stress-Free Entertaining
Big Pot Beans can be made up to two days ahead and stored in the fridge, or frozen for up to a month. When you’re ready to serve, simply bring to room temperature and reheat, covered, in the oven or microwave.
This recipe serves 16 to 20, making it ideal for big gatherings. Bring Big Pot Beans to your next picnic or barbecue, and watch them disappear fast!
