Cranberry Barbecue Beans

Sweet savory, and bursting with cranberries, these barbecue beans are begging to be served alongside your holiday ham.

Cranberry Barbecue Beans

Bean math: 1 (15 ounce) can beans = 1 1/2 cups cooked beans, drained.


  • 1 (1 pound) package Camellia Brand Navy Beans
  • 8 ounces thick cut bacon, chopped (6 slices)
  • 1 1/2 cups chopped sweet onion
  • 1 cup fresh or frozen cranberries, thawed
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1/2 cup cane syrup
  • 1/2 cup yellow mustard
  • 2 tablespoons chopped fresh thyme
  • 2 cups chicken broth


  1. In a large bowl, add beans and water to cover by 3 inches. Cover and let soak overnight.
  2. Drain beans and rinse.
  3. In a large Dutch oven, add beans and water to cover by 2 inches. Bring to a boil over high heat. Cook until beans are tender, about 1 hour.
  4. Drain, discarding liquid.
  5. In same Dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is beginning to render, about 5 minutes.
  6. Add onion; cook, stirring frequently, until onion is tender and starting to brown at edges, 5 to 7 minutes.
  7. Add beans and cranberries; cook, stirring constantly, for 2 minutes.
  8. Add ketchup, barbecue sauce, cane syrup, mustard, and thyme. Cook for 2 minutes.
  9. Add chicken broth; bring to a boil. Reduce heat to medium-low. Cook, uncovered, until sauce is thick, 45 to 60 minutes.

Yield:10 to 12 servings

This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen.

Recipe and photo used with permission from: Camellia Brand

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