The day before you plan to serve the baked beans, place the beans in a pot and cover with enough water to allow the beans to almost double in size.
Prepare the grill for Indirect Medium-Heat Cooking, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Prepare the grill for Indirect Medium-Heat Cooking, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Set the grill to 400°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
Preheat a Dutch oven on the stovetop or side burner over medium heat and melt the butter. Add the onion, celery, bell pepper, and bacon to the pan and cook, stirring occasionally until the vegetables are softened and the bacon fat has rendered out, 10–12 minutes.
Preheat a Dutch oven on the stovetop or side burner over medium heat and melt the butter. Add the onion, celery, bell pepper, and bacon to the pan and cook, stirring occasionally until the vegetables are softened and the bacon fat has rendered out, 10–12 minutes.
Drain the beans from the soaking water and add them to the pot. Add enough fresh water to cover the beans by about 2 inches, 6–8 quarts.
Transfer the pot to the grill and cook, with the pot uncovered, but with the grill lid closed, until the beans become tender, 1 ½–2 hours.
Add the remaining ingredients to the pot, along with any additional water if needed, and cook until the mixture begins to thicken, 1 ½–2 hours longer.
Check for seasoning, adding more salt and pepper to suit your taste. Remove the beans from the grill and allow them to cool for at least 15 minutes before serving.
Recipe Tips
If you don’t have the time to soak your beans overnight, you can use canned beans. Just drain them, add them to the cooked veggies and bacon, then add the water and remaining ingredients.
They’ll only need to cook for 1 ½–2 hours for everything to thicken and flavors to meld.
