INGREDIENTS
½ cup Bull's-Eye Original barbecue sauce
½ cup ketchup
½ cup water
2 tablespoons spicy brown mustard
2 tablespoons cider vinegar
1 teaspoon liquid smoke
1 teaspoon granulated garlic
¼ teaspoon cayenne pepper
1 ¼ pounds bratwurst, casings removed
2 onions, chopped
2 (28-ounce) cans Bush's Original baked beans
2 (15-ounce) cans pinto beans, drained
2 (15-ounce) cans cannellini beans, drained
1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies, drained
6 slices center-cut bacon, cut into 1-inch pieces
INSTRUCTIONS
Be sure to use a 13 by 9-inch metal baking pan; the volume of the beans is too great for a 13 by 9-inch ceramic baking dish, and it will overflow.
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic, and cayenne together in large bowl; set aside.
OUTSIDE IF POSSIBLE: Cook bratwurst in 12-inch nonstick skillet over medium-high heat, breaking up into small pieces with spoon, until fat begins to render, about 5 minutes. Stir in onions and cook until sausage and onions are well browned, about 15 minutes.
Transfer bratwurst mixture to bowl with sauce. Stir in baked beans, pinto beans, cannellini beans, and tomatoes. Transfer bean mixture to 13 by 9-inch baking pan and place pan on rimmed baking sheet. Arrange bacon pieces in single layer over top of beans.
Bake until beans are bubbling and bacon is rendered, about 1½ hours or longer if needed. Let cool for 15 minutes. Serve.
TO MAKE AHEAD: At end of step 3, beans can be wrapped in plastic and refrigerated for up to 24 hours. Proceed with recipe from step 4, increasing baking time to 1¾-2 hours.
NOTES: Recipe creator calls for Bush’s Original Recipe Baked Beans and Bull’s-Eye Original Barbecue Sauce. I've used also used Stubb's BBQ sauce with 6 tablespoons water and the addition of 2-3 teaspoons blackstrap molasses.
