Easy Sweet & Tart Apple Baked Beans

Many years ago, like many men with a grill, I decided I wanted delve further into the world of backyard BBQ and learn how to smoke meats. While I used the internet to learn the basics and started making progress, I also used some of the other great technology of that time to learn even more – the VHS tape.

Yes kids, back in those days the VHS tape was my YouTube. My wife came across this tape and picked it up for me. It was a series of BBQ masters of the time each sharing a different recipe and/or technique. I watched that tape over and over and really learned a lot from it.

One of those recipes shared was for baked beans, and if my memory serves me correctly, it was Rich Davis the creator of KC Masterpiece BBQ sauce. I made these baked beans with my brisket and pulled pork and they were a huge hit. Since that time, I don’t know that I’ve had a more requested dish when I’m going to a BBQ .

This recipe includes most of the expected ingredients of traditional baked beans like canned beans, brown sugar, onion, bbq sauce, and bacon. But what really piqued my interest with this recipe was an ingredient that I’d never considered for baked beans and that was the addition of a Granny Smith apple. I’ve also used Pink Lady apples interchangeably depending on the season and availability. Just this addition of a tart apple makes a world of difference by adding an acidic brightness to the sweet brown sugar and bbq sauce.

The recipe starts with standard canned pork and beans. I drain them as thoroughly as possible and then add them to a mixing bowl.

To that I add the brown sugar and BBQ sauce. The original recipe called for KC Masterpiece BBQ sauce, but I’ve also used other sweet BBQ sauces as well. But when it’s available I’ll stick with the Original KC Masterpiece sauce.

Then I add a diced onion to the mix. I usually opt for either a yellow or sweet onion.

I save the tart apple for last. Given the choice I usually pick a Granny Smith as it has a nice tartness and texture that works well in this recipe. As I was picking ingredients for this dish on the say I took these photos, Granny Smith wasn’t available so I went with the Pink Lady which also works well. I try to dice the apple to match the size of the dice of the onions.

Now it’s time to gently fold these ingredients together. I used the word “fold” here because I use a spoon to work them enough to break up the brown sugar and combine everything well but not mash the beans.

Once everything in the bowl is combined, I pour it into a 9×13 inch backing dish. I like glass for this but I’ve also used disposable foil baking dishes when taking this to a potluck or to a friend’s BBQ.

Now it’s time to add the bacon. Originally I’d lay the strips of bacon diagonally across the top of the beans. That works well and looks very nice when it comes out of the oven. Lately I prever to cut the bacon into 1 inch pieces and scatter them across the top. It doesn’t look quite as nice as the orderly strips, it does make it easier to get some bacon with each spoonful.

Once the bacon has been place it’s time to put it on to the middle rack of your pre-heated 350 degree oven. After 60 minutes it’s time to take it out of the oven. Let it sit for 5 or 10 minutes and it’s ready to serve.