(Todd Coleman)

These classic baked beans are a barbecue side-dish staple. This recipe first appeared in the June/July 2011 BBQ issue of Saveur.

Serves 6–8

Ingredients

10 slices bacon, chopped1 medium yellow onion, chopped2 cups barbecue sauce1¼ cups dark brown sugar1 cup beef stock1 cup leftover chopped beef brisket or pulled pork¼ cup molasses1 tbsp. dry mustard2 tsp. kosher salt⅛ tsp. ground cloves4 15-oz. cans navy beans, drained and rinsed1 16-oz. can whole, peeled tomatoes, crushed by handFreshly ground black pepper, to taste

Instructions

Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.