Russ's Barbecued Beans


(3 votes) 4 3

This casserole improves on standing, so bake the day before and refrigerate until needed. About 1/2 hour before serving, pop covered into a 350-degree oven.

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Necedah, WI

Time needed

20 min preparation + 6 hour cooking

Serving Size / Yield

6-8 servings


  • 1 lb. dried red kidney beans, washed and drained
  • 2 lg. yellow onions, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tbs. bacon drippings
  • 1/2 C. ketchup
  • 1/2 C. chili sauce
  • 1/2 C. cider vinegar
  • 1/2 C. dark brown sugar, firmly packed
  • 1/2 tsp. powdered mustard
  • 1/2 tsp. chili powder
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 5 C. water

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Preheat oven to 350 degrees. Drain beans, place in an ungreased 3-quart bean pot or casserole dish, and mix in all remaining ingredients. Cover tightly (use double thickness of foil if casserole dish has no lid) and bake for 5-6 hours, stirring occasionally, until beans are tender and sauce is thick. If mixture gets too dry before beans are done, stir in a little warm water .

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