Combine all the ingredients into a six quartt Dutch Oven and place on grilll on indirect heat for up to 6 hours at 325 degrees. Stir every 30 minutes or so.
Taste test at the 1-2 hour mark. I like to decide if I need a little bit more sweetness or tanginess and adjust. For more sweetness, add ketchup or brown sugar. For more Tanginess, add yellow mustard.
Remove from the grill when the beans are soft and the sauce has thickened. I think these taste even better on the second day and are perfect for leftovers!
Notes
Bean Substitution: If you do not have time to rehydrate the dried beans, use four cans of Navy beans instead.Allow to Cool: Let this recipe cool a bit before serving and it will thicken nicely. Slow Cooker Option: If your grill is tied up with another recipe, you can make this in your slow cooker. Place all the ingredients in the slow cooker and stir well. Turn on low and cook for 6-8 hours on low. Stir every few of hours. Freezer Friendly: You can store these in freezer safe containers.Meal Prep Friendly:
Start the beans on the grill very early on in the day so they are almost ready when friends come over.
Baked Beans are great the second day so you could make these the day before and just reheat them on the grill the day of the cookout.
If you plan to make these the same day, measure everything that you can into a bowl and then just do a “dump and go” when you are ready to make them. Look at the instructions above. All of the ingredients are added together so you don’t need to do anything special here besides dump and go.