Give Backyard Barbecues a Boost with Easy Crowd-Pleasers

With their sweet and savory flavor, Bush’s Baked Beans perfectly complement whatever is on the table, whether you’re hosting a backyard barbecue or heading to a neighborhood potluck. They make it easy to bring big flavor and a dish that everyone will enjoy – no extra prep required.

Varieties like Original and Brown Sugar Hickory are musts for your next cookout, and the Vegetarian version makes Briscione’s go-to Grilled Chile Rellenos a new grilling favorite. It’s an easy vegetarian recipe with some zing, as poblano chiles are stuffed with baked beans, peppers and onions then covered with cheese and grilled.

“Bush’s Baked Beans bring a depth of flavor and texture that works with anything on the grill,� Briscione said. “They hold their own next to barbecue and can also be the base for easy, delicious dishes that bring people together.�

To complete your cookout and please potluck crowds with more delicious recipes, visit

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Hamburger Baked Beans

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 4

• 1/2-1 pound ground beef
• 1/2 small onion, diced
• 2 tablespoons ketchup
• 1 teaspoon spicy mustard
• 28 ounces Bush’s Original Baked Beans

1. In skillet over medium heat, cook ground beef with onion.
2. Drain fat. Add ketchup, mustard and baked beans. Stir together until heated through.

Grilled Chile Rellenos

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6

• 6 large poblano chiles
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 jalapenos, seeded and chopped
• 1/2 red bell pepper, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon cumin
• 1 can (28 ounces) Bush's Vegetarian Baked Beans, drained
• 1 1/2 teaspoons hot sauce
• 12 ounces pepper jack or Monterey Jack cheese, coarsely grated, divided
• salt, to taste
• freshly ground black pepper, to taste

1. Cut poblano chiles in half lengthwise to create boats for filling; scrape out seeds.
2. In nonstick skillet, heat olive oil.
3. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin; cook over medium heat until golden brown, about 4 minutes.
4. Remove pan from heat and stir in vegetarian baked beans, hot sauce and 8 ounces cheese. Add salt and pepper, to taste.
5. Spoon mixture into hollowed chiles and sprinkle with remaining cheese.
6. Preheat grill to medium heat.
7. Arrange chiles on grill away from heat. Cook until chiles are tender and cheese is browned and bubbling, 30-40 minutes.
8. Remove from grill and serve.