The Ultimate Fiery Side Dish: Irresistibly Spicy Baked Beans for Your Summer BBQ
Summer evokes a feeling of pure joy – long, sun-drenched days, the sizzle of the grill, laughter echoing among good friends, and, of course, a table laden with delicious, comforting food. There’s truly nothing quite like gathering outdoors, enjoying the warmth, and sharing a fantastic meal. Today, as part of the vibrant #SundaySupper community, we’re throwing an epic Summer BBQ Party, and I have the immense pleasure of hosting this delightful culinary celebration. For my contribution, I’m bringing one of my absolute favorite barbecue dishes, a recipe that promises to be a showstopper: my signature spicy baked beans.
Hosting a #SundaySupper event has been a dream of mine ever since I first joined this incredible online culinary group over a year ago. It’s a community that celebrates food, family, and connection, and I’ve been so inspired by all the amazing recipes and stories shared. With life finally settling into a comfortable rhythm after graduating, I eagerly seized the opportunity to take on the hosting duties. The excitement is palpable; I’m absolutely thrilled to guide everyone through this summer feast, and my spicy baked beans are the perfect dish to set the tone for a lively and flavorful gathering.
These spicy baked beans draw their core inspiration from the culinary genius of The Pioneer Woman. Her pragmatic approach, particularly the brilliant idea to utilize canned beans as a base, truly made me giddy with excitement. The sheer simplicity and efficiency of starting with pre-cooked beans are undeniable. Beyond convenience, there’s a significant financial benefit too: at often just 49 cents per can, it’s an incredibly frugal and intelligent way to prepare a hearty, satisfying side dish that can easily feed a large crowd without breaking the bank. This makes them ideal for any large gathering, from casual backyard BBQs to more formal summer parties. It’s all about maximizing flavor and minimizing effort and cost, a true win-win for any home cook.
If you know me, you know I have an unshakeable passion for all things spicy. There’s something inherently thrilling about a dish that delivers a good kick, and baked beans are no exception. My benchmark for truly great baked beans comes from a beloved local BBQ joint, Andy Nelson’s. Their beans are legendary – so flavorful, so perfectly seasoned, and yes, so wonderfully spicy that I could easily devour three orders in a single sitting. They may set my mouth alight, but that fiery sensation is precisely what keeps me coming back for more, eagerly shoveling them in. This recipe aims to capture that same intense, mouth-watering heat and addictive quality. It’s not just warm; it’s a full-on flavor inferno that will tantalize your taste buds.
To achieve this impressive level of heat, I incorporate several key ingredients. Freshly diced jalapeños and a generous sprinkling of red pepper flakes are the initial layers, providing a bright, sharp warmth. However, the true powerhouse behind the fiery intensity of these beans is Famous Dave’s Devil’s Spit Barbecue Sauce. This isn’t just any barbecue sauce; it’s a robust, smoky, and intensely spicy concoction that infuses the beans with the deep, fiery character I adore so much. You know a bottle of barbecue sauce means serious business when it proudly displays an XXX warning and an “Adults Only” label. Believe me, it’s not just hot – it’s explosively flavorful and deeply satisfying for anyone who craves real heat in their food!
Now, I know some of you might be wondering, “Can I dial back the heat?” And technically, yes, you could. You could omit the jalapeños entirely or opt for a milder barbecue sauce. But I have to ask, why would you want to? For those who genuinely aren’t fans of a bold, spicy kick, these beans would still be wonderfully delicious and flavorful without the added heat components. However, for the adventurous palates, those who seek that exhilarating burn, I strongly encourage you to embrace the spice. Don’t be a ‘sissy’ (just kidding, mostly!) – unleash the full potential of this recipe and experience the vibrant, memorable flavors as intended. Trust me, it’s worth it!
These baked beans are unequivocally not for the faint of heart. They embark on a delightful flavor journey, starting with a hint of sweetness that quickly gives way to a gradual, building heat. Each spoonful is a carefully orchestrated dance of flavors. They’re the kind of spicy that will knock your socks off, make your upper lip sweat, and leave a delightful tingle on your tongue. After a few more bites, your lips will begin to burn with a pleasant, lingering warmth. But let me assure you, it’s a *good* burn – the kind that invigorates your senses and makes you eager for the next mouthful. It’s a heat that complements the rich, savory notes of the beans, not overpowers them, creating a truly balanced and exciting experience. This robust flavor profile makes them an unforgettable addition to any barbecue spread.
While their spiciness is certainly a defining characteristic, these beans possess another equally compelling quality: they are incredibly addictive. Once you start, it’s remarkably difficult to stop. The complex layers of flavor, the satisfying texture, and that irresistible spicy kick all combine to create a dish you’ll find yourself craving long after the last bite. Promise!
So, as the sun shines brightly and the grill heats up, don’t just cook – celebrate! Bust out your squirt guns for some playful fun, crank up the music, and get your BBQ on! These spicy baked beans are more than just a side dish; they’re an experience, a conversation starter, and a true crowd-pleaser that embodies the spirit of summer. They pair perfectly with grilled meats, salads, and all the other delicious fixings that make a summer barbecue unforgettable.
Ready to explore more incredible dishes for your ultimate summer feast? Head on over and check out the other fabulous Summer BBQ Party recipes brought to you by the amazing #SundaySupper crew. There’s a wide array of options to inspire your next cookout, ensuring every craving is satisfied, from savory mains to delightful desserts and refreshing beverages.
Hot Off the Grill: Main Dishes for Your BBQ!
- Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
- Bleu Cheese Burgers by Juanita’s Cocina
- Korean Grilled Flank Steak by That Skinny Chick Can Bake
- Swedish Blonde Burgers by Eat, Move, Shine
- Hawaiian Hot Dogs by La Cocina De Leslie
- BBQing the Whole Hog, Cuban Style by Webicurean
- Meat Stuffed Jalapenos by The Urban Mrs
- St. Louis Ribs by Bobbi’s Kozy Kitchen
- Fish Kebabs with Mint Chutney by Soni’s Food
- Jalapeno Bacon Burgers by Cookin’ Mimi
- Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
- Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
- Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
- Ditch Dogs by Daily Dish Recipes
- Bison Kabobs by Noshing With The Nolands
On the Side: Perfect Companions for Your Grill!
- Spicy Baked Beans by The Messy Baker
- Wisconsin Roasted Corn by Curious Cuisiniere
- German Potato Salad by The Foodie Army Wife
- Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
- Sausage Potato Salad by girlichef
- Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
- Homemade Mustards by A Stack of Dishes
- Spicy Grilled Corn Salad by Magnolia Days
- Layered California Pasta Salad by The Weekend Gourmet
- Grilled Potato Salad by In Fine Balance
- Spicy Bacon and Corn Salad by Hip Foodie Mom
- Three Corns with Japanese Accents by Ninja Baking
- Cucumber Bruschetta by Healthy. Delicious.
- Grilled Zucchini by Supper for a Steal
- Chicken Spinach & Pasta Salad by Family Foodie
Sweet Tooth: Indulgent Desserts to Finish Your Meal!
- Red, White & Blue Parfait by Country Girl in the Village
- Root Beer Float Sandwich Cookies by Chocolate Moosey
- Gluten Free Brownies by Blueberries & Blessings
- Grilled Stone Fruit Parfait by Pescetarian Journal
- Blueberry Sorbet by Shockingly Delicious
- Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
- Tres Leches Cake by Happy Baking Days
- Beach Cupcakes by The Little Ferraro Kitchen
- Grilled Banana Dessert Bar by Home Cooking Memories
- Berries & Cream Pie by Treats & Trinkets
- Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
- More S’mores by Growing Up Gabel
- Blackberry Peach Cobbler by Neighborfood
- Cornbread Cookies by Pies & Plots
- Funfetti Fluff Cheerio Treats by What Smells So Good?
- Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
In the Cooler: Refreshing Drinks to Quench Your Thirst!
- Cherry Caipiroska by Vintage Kitchen Notes
- Mint Tea Slushes by Cindy’s Recipes and Writing
- Prickly Pear Margaritas by Ruffles & Truffles
Join the #SundaySupper conversation on Twitter this Sunday, June 30th, to celebrate the joy of summer and incredible food! We’ll be tweeting throughout the day, sharing delectable recipes and culinary inspiration from talented cooks all over the world. Our weekly chat officially kicks off at 7:00 pm EST. Be sure to follow the #SundaySupper hashtag, and remember to include it in all your tweets to actively participate in the lively discussion. For even more delicious recipe ideas and stunning food photography, make sure to check out our dedicated #SundaySupper Pinterest board. It’s a treasure trove of culinary delights!
- 6 slices thick-cut bacon, cut into 1/2-inch strips (for crispiness and flavor)
- 1 cup yellow onion, diced (for a sweet and savory base)
- 1 cup green bell pepper, diced (adds freshness and mild sweetness)
- 2 jalapeños, finely diced (seeds removed for less heat, or left in for more fire!)
- 1/2 tsp. red pepper flakes (for an extra layer of heat)
- 4 (16oz.) cans Pork N Beans (the convenient and frugal base)
- 1/3 cup packed brown sugar (to balance the spice with a touch of sweetness)
- 1/2 cup spicy barbecue sauce (such as Famous Dave’s Devil’s Spit for intense heat, or your favorite brand)
- 2 tbs. apple cider vinegar (adds a tangy depth of flavor)
- 1 tbs. yellow mustard (for classic baked bean flavor)
- 1 tsp. Worcestershire sauce (enhances savory notes)
- Salt & freshly ground black pepper, to taste
- In a large, heavy-bottomed saucepan or Dutch oven, add the thick-cut bacon strips. Cook over medium heat, stirring occasionally, until the bacon is perfectly crispy and golden brown. This step renders out flavorful fat and creates delicious bacon bits. Once cooked, use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate to drain excess grease. Set this aside; it will be used as a delicious topping.
- Carefully remove all but approximately 2 tablespoons of the rendered bacon fat from the pan. This reserved fat will add incredible depth to your beans. Add the diced onions, green bell pepper, finely diced jalapeño, and red pepper flakes to the pan. Sprinkle generously with a pinch of salt to help draw out the moisture. Cook, stirring intermittently, until the onions become translucent and the peppers are tender, which should take about 5-6 minutes. The aroma will be incredible!
- Reduce the heat to low. Carefully pour in the canned Pork N Beans. Stir in the remaining five ingredients: brown sugar, spicy barbecue sauce, cider vinegar, yellow mustard, and Worcestershire sauce. Season with salt and pepper to your taste, ensuring a balanced flavor profile. Allow the mixture to simmer, uncovered, for about 15 minutes. This simmering time allows the flavors to meld beautifully and thicken slightly.
- Preheat your oven to 350 degrees F (175 degrees C). Transfer the simmering bean mixture into a suitable baking dish. Evenly spread the reserved crumbled crispy bacon over the top of the beans. Bake in the preheated oven until the beans are bubbly around the edges and heated through, which usually takes about 15 minutes. Serve hot as a tantalizing side dish for your next summer BBQ!