New this month
Get the Allrecipes magazine just $7.99

Chuckwagon Beans

whino247

"This is a recipe that has been in my family for years. It's a great combination of sweet and spicy! If you like your beans saucy, you can double the sauce mixture."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
  3. Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
  4. Bake in preheated oven until bubbling on top, 10 to 15 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Do reserve some of the juice from the beans because you'll need it. Without it, you’ll be adding some water because the mixture will be too dry, thick, and sticky, so use the reserved bean liq...

Most helpful critical review

This seemed dry, maybe should have used the liquid from the beans? Also the recipe as written does not mention adding the beans with the other ingredients!

Most helpful
Most positive
Least positive
Newest

Do reserve some of the juice from the beans because you'll need it. Without it, you’ll be adding some water because the mixture will be too dry, thick, and sticky, so use the reserved bean liq...

I skipped hot sauce and added 2 chipotle peppers. It gave it a very mild kick with a bit of smokiness. As others have said, absolutely save the liquid from the beans and use it later to have so...

I also added the liquid and did not bake. Excellent side dish!

This seemed dry, maybe should have used the liquid from the beans? Also the recipe as written does not mention adding the beans with the other ingredients!

Yum! Its great with an assortment of beans too :) definitely would make again

This recipe did exactly what I needed it to do! What to do with a can of red beans for a side dish in a hurry? Nothing fancy but pretty good flavor. Like one other reviewer said, "Save the bean...

I am assuming you put the beans in on step 2.