Big Batch Barbeque Baked Beans

Recently I needed to fix some BBQ'd beans for a cookout for about 20 people.  So I reworked my bean recipe and ended up making it a little cheaper and easier.  As for the BBQ sauce, I use the BBQ sauce recipe that I make, but you can also use any brand of traditional sauce.  I actually like Sweet Baby Rays, or Cattlemans.  Stay away from Kraft, I'm sorry but their's is awful.

Anyway, now that I've pissed off a major food manufacturer, let's go on with the recipe.  Enjoy this for a picnic or any sort of cookout, church social, etc.  Especially at church, when you take these beans, there's usually music to follow!

I have listed the recipe for my Blackwood Barbecue Sauce at the bottom of the page for your reference.

Ingredients

5 15 oz cans Van Camps Pork and Beans. Or comparable brand
8 slices bacon (diced small)
1 lg onion (diced)
1 tbs Garlic (minced)
1 1/2 cups barbecue sauce.
1/4 cup Worcester sauce
1 tbs Tabasco sauce
1 tsp Tony Chachere's
1/2 cup green onions (sliced thin)
1/2 cup brown sugar.
1/2 tbs each salt and black pepper
2 tbs Liquid Smoke

Preparation

To start off, open the cans of Pork and Beans. Drain off all the extra gooey liquid from the top of the cans. The beans usually settle on the bottom. If they're too "saucy/soupy" set them in a drainer in the sink while you prepare onions, etc. (never rinse this off) In a large oven-ready pot, combine bacon with the diced onions, garlic, and dry spices. Sautè until softened. Add remaining ingredients. Combine and stir really well. Place in oven for 45 mins at 350°.

Blackwood Barbecue Sauce

5 C ketchup

1 1/2 C molasses

1 1/2 C brown sugar

1/2 C Worcestershire sauce

1/2 C yellow mustard

1/4 C liquid smoke

1/4 C oil

2 tbsp Tabasco sauce

1 tbsp creole seasoning

1 tbsp black pepper

1 tbsp garlic powder

2 tbsp vinegar

Mix all ingredients in a large pot, bring to a boil, stirring and being careful not to allow it to burn. Store in airtight jars or bottles.