I asked Rick if it would be alright to post his FAMOUS Baked Bean recipe and he said SURE.

I know he has shared his bean recipe with many folks along with Mike from Hawgeyes. Mike had asked Rick for his recipe and uses it with his Q businesss. After looking at his recipe and what my wife made up, they were pretty close. What my wife don’t know is, that I changed hers and make it like Ricks. Just kind of kicked it up a little. She doesn’t know the difference. GRIN

Two 28 oz.• & one 15 ½ oz cans of Bushs original baked beans
1 12• to16 ounce bottle barbeque sauce ( I use KC Masterpiece)
½ onion, finely• diced
½ green pepper, finely diced•
2 celery stalks, finely diced•
• 8 tablespoons of prepared yellow mustard
About one pound brown sugar (or• what ever it takes to adequately cover) (Rick e-mailed me and said it’s more like 1/2 pound.)
2 tablespoons powered hickory• seasoning (or bbq rub)
2 tablespoon celery seed•
1 to 2 pounds of• smoked pork or brisket
1 aluminum half steam pan (roughly a 9×13)•

Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about ½ to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.
Can be done in the oven.
Use one of the big industrial cans (#10) for two half-steam pans

These are some good beans. I suggest you try them.

If any of you have made Rick’s baked beans, please leave a coment.


Care to share?