Mouthwatering Baked Beans on the Grill

I never thought about making baked beans on the grill until a neighbor brought some to a cookout last summer. The smoky flavor totally changed the game—it was like regular baked beans got invited to a barbecue and decided to stay.

The best part? You don’t have to start from scratch with dried beans and all that soaking business. This recipe uses canned beans as a shortcut, which means you can throw it together in about ten minutes. Then you just let the grill do its thing while you focus on everything else. It’s the kind of side dish that makes people think you spent way more time on it than you actually did.

What Kind of Beans Should I Use?

This recipe calls for a mix of canned beans, which makes it super convenient and quick to throw together. You can stick with the kidney beans and northern white beans listed, or feel free to swap in whatever you have in your pantry – pinto beans, navy beans, or even black beans will work just fine. The canned barbecue baked beans are really the star here since they already come seasoned, so any brand you like will do the trick. Just make sure to drain and rinse the kidney and white beans to get rid of excess salt and starch, but keep the barbecue beans as-is with all their saucy goodness.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Kidney beans and northern white beans: You can mix and match whatever canned beans you have in your pantry – pinto beans, navy beans, black beans, or cannellini beans all work great. Just keep the total amount around 32 ounces.
• Barbecue sauce: Any style of barbecue sauce works here, whether you prefer sweet, tangy, or spicy. You can also make your own with ketchup, molasses, and vinegar if you’re out of the bottled stuff.
• Brown sugar: White sugar, honey, or maple syrup can step in for brown sugar. If using honey or maple syrup, start with about 1 ½ tablespoons since they’re a bit sweeter.
• Smoked paprika: Regular paprika works fine, though you’ll lose some of that smoky flavor. You could also try a pinch of chipotle powder or a dash of liquid smoke to bring back that smokiness.
• Canned Barbecue Baked Beans: This is the base of the recipe, so I’d recommend keeping this one as is. If you absolutely need to substitute, use plain canned beans and increase the barbecue sauce to about 1 cup.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling baked beans is using a thin aluminum pan that can warp or develop hot spots – opt for a cast iron skillet or heavy-duty disposable pan instead for even heating.

Another common error is forgetting to stir the beans halfway through cooking, which can lead to burnt spots on the bottom while the top stays cool, so give them a good mix around the 10-minute mark.

Don’t skip rinsing your kidney beans and northern white beans thoroughly, as the canning liquid can make your dish taste metallic and overly salty.

Finally, if you want deeper flavor, try adding the beans to the grill uncovered for the last 5 minutes to let some moisture evaporate and develop a slightly caramelized top.

What to Serve With Baked Beans?

These smoky baked beans are perfect alongside any grilled meat like burgers, hot dogs, ribs, or chicken – they’re a backyard barbecue staple for a reason. I love serving them with coleslaw and cornbread to round out the plate, especially when the cornbread is still warm with a little butter melted on top. If you’re going all out for a cookout, add some potato salad or grilled corn on the cob to make it a full spread. These beans also work great as a topping for baked potatoes or even spooned over rice if you want to stretch them into more of a main dish.

Storage Instructions

Store: Keep your leftover baked beans in an airtight container in the fridge for up to 5 days. They actually taste even better the next day once all those smoky flavors have had time to meld together, so don’t be surprised if you find yourself sneaking spoonfuls straight from the container!

Freeze: These beans freeze really well for up to 3 months. Let them cool completely, then portion them into freezer-safe containers or bags. I like to freeze them in smaller portions so I can thaw just what I need for a quick side dish.

Reheat: Warm them up in a saucepan over medium-low heat, stirring occasionally until heated through. You can also microwave them in a covered dish, stirring every minute or so. If they seem a bit thick after storing, just add a splash of water or extra barbecue sauce to loosen them up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 45-55 g
• Fat: 2-5 g
• Carbohydrates: 220-250 g

Ingredients

• 16 oz kidney beans, rinsed and drained
• 15.8 oz white beans, rinsed and drained
• 28 oz Bush’s Original baked beans
• 2/3 cup Sweet Baby Ray’s barbecue sauce
• 3 tbsp brown sugar
• 2 tsp paprika
• 1/2 tsp dry mustard
• 1/4 tsp freshly ground black pepper

Step 1: Combine Beans and Seasonings

• 16 oz kidney beans, rinsed and drained
• 15.8 oz white beans, rinsed and drained
• 28 oz Bush’s Original baked beans
• 2/3 cup Sweet Baby Ray’s barbecue sauce
• 3 tbsp brown sugar
• 2 tsp paprika
• 1/2 tsp dry mustard
• 1/4 tsp freshly ground black pepper

In a large mixing bowl, combine the rinsed kidney beans, white beans, and Bush’s Original baked beans.

In a separate small bowl, whisk together the brown sugar, paprika, dry mustard, and freshly ground black pepper to create an even spice blend.

Pour the barbecue sauce over the beans, then add the spice mixture and stir everything together until well combined and all beans are evenly coated.

I like to taste a spoonful at this stage to adjust the seasoning—you can add a touch more paprika or brown sugar depending on your preference for smokiness or sweetness.

Step 2: Transfer to Grill-Safe Pan and Heat Grill

• bean mixture from Step 1

Transfer the bean mixture from Step 1 into a cast-iron skillet, disposable aluminum pan, or other grill-safe baking pan, making sure it’s no more than three-quarters full.

Cover the pan tightly with aluminum foil or a grill-safe lid to trap heat and moisture.

While preparing the pan, preheat your grill to 350°F using medium heat.

I find that covering the pan prevents the beans from drying out on the grill and ensures they heat evenly throughout.

Step 3: Grill and Finish

• pan of beans from Step 2

Carefully place the covered pan on the grill grate and let it cook for 15-20 minutes, until the beans are heated through and the edges just begin to bubble slightly.

Stir the beans halfway through cooking to ensure even heating, then remove from the grill and let rest for 2-3 minutes before serving.

The beans will continue to warm slightly after you remove them from heat.