Baked Beans Recipe from Bucky’s BBQ in Greenville

Buzzard Gizzards are the Secret

It’s long been rumored that buzzard gizzards are the secret ingredient in the baked beans at Bucky’s BBQ in Greenville. In fact, owner Wayne Preston tells folks that is the unique spice that provides the special flavor he gets in his baked bean recipe.

We have looked long and hard for a source of buzzard gizzards, but I guess you have to buy them from some underground market. Knowing he couldn’t share his source, we were grateful that Preston would at least share the other ingredients in his baked beans recipe.

See Preston discuss the use of buzzard gizzards in this recipe:

Gizzards aside, this baked beans recipe from Bucky’s BBQ is, fortunately, a simple dish for the home cook to make. Preston starts with pre-cooked beans from a large can (55 oz) of Pork and Beans.

Yep, it’s that easy.

Sure you can make your own from scratch, but frankly starting from dried beans is hardly worth the effort. What you add to those beans is where the magic happens.

Here’s what Preston had to say about the recipe:

“There are a hundred ways to make baked beans. Everybody’s grandmother has a different recipe.

“You can make them cheap or expensive, depending on how complex you want to get. This is a fairly simple yet very tasty recipe that I enjoy making for catering and groups that want a meaty bean that satisfies most anyone.”

What Folks are Saying about Bucky’s Baked Beans Recipe

It certainly seems to satisfy his customers. In fact, check out what some folks had to say about Bucky’s baked beans recipe on the review sites:

First, Michele D on Yelp wrote the following: “The baked beans were delicious; don’t know if they make them themselves or if they are out of a can, but they were great.”  Funny, I know…

Also on Yelp, both Priya M and her husband tried this baked beans recipe and it was a hit: “My husband loved the mac and cheese and we both loved the sweet baked beans. This definitely hit the spot.”

Over on TripAdvisor, 1969TomT came pretty close to guessing one of the ingredients. “The other plate was ordered with sides of baked beans and slaw which were also very tasty, especially the beans cooked with a touch of cinnamon.” Cinnamon….allspice. Not bad, Tom.

Depending on how long you cook them, or if you choose to first drain off a bit of the liquid from the canned beans, Bucky’s baked beans recipe can provide you with a looser or thicker finish, as you can see in the Instagram post below.

Another twist you might consider is adding bacon or other smoked meats in place of or in addition to the sausage. We’ve got a simple homemade wild boar bacon recipe you might try, if you’re feeling adventurous.

View this post on Instagram

A post shared by Steph Farber (@stephh_ffarber)

However you decide to make your version of this baked beans recipe, we’re certain that you’ll enjoy it.

Let us know how yours came out by rating the recipe and/or commenting below.

Continue to Content

Baked Beans Recipe from Bucky's BBQ

Yield: 16 servings (≈8 cups)

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Both sweet and spicy, Bucky's BBQ's Baked Beans are the perfect side dish.

5.0 Stars (4 Reviews)

Print

Ingredients

Toggle ingredient group

• 55 ounces Pork & Beans, one large can
• 4 ounces Sausage, cut small (Bacon will also work well or even just chopped pork)
• 1/2 cup Brown Sugar
• 1 tablespoon Worcestershire Sauce
• 1/2 cup Ketchup
• 1 tablespoon Yellow Mustard
• 4 ounces Cherry Tomatoes, "Handful of them" cut in half
• 1/2 cup Bell Pepper, chopped
• 1/2 cup Onion, chopped
• 1/4 teaspoon Allspice
• 1/4 teaspoon Hot Sauce
• 3-4 slices Bacon, small pieces

Instructions

1. Add all ingredients, mix well with a spoon until blended.
2. Transfer to an oven-safe dish
3. Cook at 350 degrees uncovered for 1 hour or until sausage is done and peppers & onions are soft.

Notes

If you prefer to cook in a smoker, you will have to cook longer to be sure everything is well done and that the smoke flavor is infused completely.

If you prefer to cook peppers, onions, bacon, and sausage before making the beans, you can cut the cooking time in half.

Yield and nutrition: Estimate approximately 8 cups of baked beans, or 16 half-cup portions. Actual volume depends on the bean brand, pan size, and how much liquid evaporates. The nutrition estimate assumes a 55-ounce can of pork and beans, 4 ounces of pork sausage, 3–4 regular bacon slices, the full ½ cup of brown sugar, ½ cup of ketchup, and the remaining listed ingredients. Substituting meats or brands changes the estimate.

Food safety: If using raw sausage or uncooked bacon, check the center of the bean casserole with a food thermometer and continue baking until it reaches 165°F; the time may vary by baking dish and depth. Refrigerate leftovers promptly within two hours (one hour in temperatures above 90°F) and use refrigerated leftovers within 3–4 days.

Nutrition Information:

Yield:

16

Serving Size:

1/2 cup baked beans
Amount Per Serving: Calories: 175Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 500mgCarbohydrates: 31gFiber: 4gSugar: 15gProtein: 7g

Estimated nutrition per ½ cup of finished baked beans; assumes about 8 cups total (16 portions). Ingredient-based model using a Van Camp's pork-and-beans label scaled to 55 oz, 4 oz pork sausage, 3–4 standard bacon slices, ½ cup packed brown sugar, ½ cup ketchup, and all other listed ingredients. Sodium and sugar depend on canned beans and condiment brands; sausage/bacon type and liquid reduction also affect values. Meat alternatives and added condiments are not included.

Want More Authentic SC BBQ Recipes?

From generations-old family recipes to favorites shared by today's pitmasters, Going Whole Hog brings the flavors of South Carolina barbecue into your kitchen.

---

Like to Volunteer as One of our Recipe Testers?

We have a bookful of recipes to test and publish. Join the team and choose from our collection of unpublished recipes.

All we ask is that you photograph the process and share your thoughts on each recipe and the finished product. And we’ll feature you when we publish that recipe.

Interested? Just send me an email.

---

Check out these other authentic SCBBQ recipes we’ve published on the site:

Eastern SC Vinegar-Based Sauce Recipe

Home Team BBQ’s Alabama White Sauce Recipe

Lone Star BBQ’s Tomato Pie Recipe

In addition, we’ve published all of the following recipes in the SCBBQ Recipes: Going Whole Hog cookbook  (read more about that here):

Sauces and Rubs:

Vinegar-Pepper Sauces

• Jay Phillips’ Whole Hog Sauce Recipe
• Dad’s Mop Sauce Recipe
• Eastern SC Vinegar-Pepper Sauce Recipe
• Moore Family’s Little Fisher Hog Sauce Recipe
• Lowcountry Vinegar Sauce Recipe

Mustard Sauces

• Swig & Swine’s Mustard BBQ Sauce Recipe
• Dukes BBQ-Style Sauce Recipe
• Dukes BBQ Sauce – “Actual Recipe”
• Simple South Carolina Mustard Sauce Recipe
• Bessinger’s-Style Gold Sauce Recipe

Tomato-Based Sauces

• John Padgett’s Kansas City BBQ Sauce Recipe
• Honey-Hickory Barbecue Sauce Recipe
• Bullies BBQs Thin Basting Sauce Recipe
• Cherrywood Signature BBQ Sauce Recipe
• “Carolina Red” Light Tomato Barbecue Sauce Recipe
• Basic Tomato Barbecue Sauce Recipe

Other Sauces

• Home Team BBQ Alabama White Sauce Recipe
• Moe’s Original BBQ’s Alabama White Sauce Recipe
• Brisket Mojo Sauce Recipe
• Roller Family Hot Sauce Recipe
• Salsa Verde with Avocado for Pulled Pork Recipe

Rubs

• Sticky Fingers’ Basic Dry Rub Recipe
• JB’s Smokeshack-Style Spicy Dry Rub Recipe
• Sticky Fingers’ Texas Rub Recipe
• BlackJack Barbecue Dry Rub Recipe
• Sticky Fingers’ Sweet Rib Rub Recipe
• Home Team BBQ Dry Rub Recipe for Chicken Wings Recipe
• John Lewis BBQ-Style Brisket Dry Rub Recipe

Learn More About Our SCBBQ Cookbook