Barbecue Baked Bean Casserole


We added brisket and cornbread to this beloved side for a main dish that’s Southern through and through.

Barbecue Baked Bean Casserole
Makes 6 to 8 servings
  • 5 tablespoons unsalted butter, melted and divided
  • 1 cup diced yellow onion
  • 2 (15-ounce) cans navy beans, drained
  • 1 (15-ounce) can navy beans, undrained
  • 1 pound smoked brisket, chopped
  • 1 cup ketchup
  • ½ cup yellow mustard
  • 1 cup barbecue sauce
  • ¼ cup firmly packed light brown sugar
  • 2 cups crumbled cornbread
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in beans, pork, ketchup, mustard, barbecue sauce, and brown sugar, and bring to a boil. Reduce heat, and simmer for 20 minutes.
  3. In a small bowl, stir together crumbled cornbread and remaining 4 tablespoons melted butter; sprinkle onto beans.
  4. Bake until cornbread is lightly browned and casserole is bubbly, about 15 minutes. Let stand for 10 minutes before serving.