This recipes is SOOOOOO good! It makes 6-8 servings.
Ingredients:
1/4 cup BBQ sauce - Bull's-Eye Original works best but your choice
1/4 cup ketchup
1/4 cup water
1 tablespoons spicy brown mustard
1 tablespoons cider vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon granulated garlic
1/8 teaspoon cayenne pepper, optional
1/2 pounds bratwurst, casings removed
1 onion chopped
1 (28-ounce) cans baked beans - Bush's Original works best
1 (15-ounce) cans cannellini beans, drained
1 (15-ounce) cans pinto beans, drained
1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies, drained
3 slices thick-cut bacon, cut into 1-inch pieces, or regular-cut if you prefer
Directions:
1. Set oven rack to the middle position and turn oven on to 350°. In a large bowl, whisk BBQ sauce, water, mustard, vinegar, liquid smoke,garlic, and cayenne in a large bowl and set aside.
2. Saute bratwurst in an 8-inch skillet over medium-high heat while breaking up into small pieces, about 5 minutes. Add onions and cook until both are browned, about 15 minutes.
3. Transfer bratwurst/onion mixture to the sauce bowl. Stir in baked beans, pinto and cannellini beans, and Ro-tel tomatoes. Transfer to a 11x8 inch pan (or 13x9 if you don't have one) and place on a rimmed baked sheet. Place bacon on top in a single layer.
4. Bake bubbling and bacon has rendered, about 1 1/3 hours. Bacon should not be "very" crisp. Let cool for 15 minutes.
Enjoy!
Tips:
There is no need to drain the fat from the rendered bacon of brats after cooking! It will add to the flavor and texture!
It is suggested that you bake this in a metal baking pan but glass and ceramic will also work. But they will not hold as much.
You can sub the brats for turkey sausage and the bacon for turkey bacon or omit them if you don't eat meat. But, the taste will NOT be the same.
To make ahead, wrap the beans at the end of step 3 and refrigerate for 24 hours. Increase baking time to 1 3/4 hours.
