Side Dishes
Recreating Bush's copycat grillin beans delivers that iconic smoky bacon crunch over a velvety tomato base—just like the version that made BBQ trailers famous. The secret lies in slow-cooking the beans until tender while crisping thick-cut bacon until it's perfectly crackly, then blending everything into a rich, smoky-sweet sauce.
I've perfected this technique over years of backyard cookouts, where the aroma alone draws crowds.
What makes this recipe special is the balance of textures and flavors—creamy tomato base, smoky bacon bits, and just enough heat from the spices. The slow-cooking process develops deep, caramelized flavors without requiring constant attention, making it ideal for large gatherings or meal prep.
You'll need just 10 ingredients and about 3 hours of hands-off time, but the result is restaurant-quality comfort food that disappears faster than you can say "Bush's."
The final dish is a creamy, smoky masterpiece with bacon pieces that add crunch to every spoonful. Serve it alongside pulled pork, ribs, or even as a standalone side—it's that good.
The sauce thickens beautifully when reheated, so leftovers taste just as amazing the next day. This is the kind of recipe that turns casual meals into memorable feasts.
For those looking to adapt, a vegetarian version swaps bacon for crispy smoked paprika-seasoned tofu or tempeh, while keeping the same rich tomato base. The technique remains identical, proving how versatile this copycat classic can be while staying true to its roots. Let's get cooking!
Ingredients for bush's grillin beans copycat
Ten essential ingredients transform into velvety, smoky grillin beans with bacon crunch that rivals Bush's iconic recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut for maximum crunch |
| Dried Navy Beans 🌱 | 2 cups | Unsoaked, high-quality dried beans |
| Crushed Tomatoes 🍅 | 2 cups | San Marzano preferred for sweetness |
| Tomato Paste 🍅 | ½ cup | High-quality, no sugar added |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Smoked Paprika 🌶️ | 1 tbsp | Spanish or Hungarian preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy depth |
| Brown Sugar 🍯 | 1 tbsp | Light or dark preferred |
| Vegetable Oil 🫒 | 1 tbsp | For initial bean cooking |
The bacon is non-negotiable—thick-cut pieces render slowly while crisping perfectly, creating that signature crunch. Costco or Trader Joe's offer the best quality at bulk prices, but any reputable butcher will have premium cuts. For the beans, dried navy beans deliver the ideal texture, while canned beans sacrifice flavor development. Rinse them thoroughly before cooking to remove any residual starch. The crushed tomatoes should be San Marzano if possible; their natural sweetness balances the smoky flavors without overpowering them. If you can't find them, look for high-quality brands like Muir Glen or Whole Foods 365.
No thick-cut bacon? Regular bacon cut into 1-inch pieces works, but expect slightly less crunch. Substituting smoked turkey bacon adds a leaner option without sacrificing flavor. For the beans, pinto or black beans can replace navy beans, though they may require slightly longer cooking. The tomato paste can be swapped for tomato sauce at double the quantity, but you'll lose some of the concentrated umami. Fresh garlic and onion can replace the powders, but toasted and ground for deeper flavor. The apple cider vinegar adds brightness—substitute white vinegar or lemon juice if needed, though the flavor profile will shift slightly.
This dish tastes even better the next day as flavors meld, so make a double batch for leftovers. Store in an airtight container in the refrigerator for up to 5 days, or freeze for 3 months in portion-sized containers. To reheat, warm gently on the stove with a splash of water or broth to restore creaminess. The bacon pieces will crisp up again when reheated, ensuring that signature crunch remains intact. For meal prep, portion into individual servings with a sprinkle of extra bacon on top—it's always a crowd-pleaser.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because there’s literally just one pot to wash. Toss in the bacon, beans, and tomatoes, let it simmer—no chopping, no fuss. That’s my kind of meal.
- Smoky-Sweet Obsession: The bacon renders down into crispy bits while the tomato paste and crushed tomatoes caramelize into this deep, savory-sweet sauce. Honestly, the first bite makes me pause mid-spoonful.
- Potluck Star: Between us, this is my go-to for gatherings—no one asks what’s in it, they just keep coming back. It’s hearty enough for a main but simple enough to bring anywhere.
- Budget Hero: A pound of dried beans and a few slices of bacon stretch forever. I make a double batch on Sundays, and it’s still on my table by Thursday. (Yes, even on a Tuesday night.)
Step-by-Step instructions for Bush's copycat grillin beans recipe
Here's the method that delivers that signature creamy tomato base with smoky bacon crunch you crave.
Cook the Navy Beans Until Tender
Place the 2 cups of dried navy beans in a large pot and cover them with cold water by about 2 inches. Add the 1 tablespoon of vegetable oil and bring to a boil over high heat. Once boiling, immediately reduce heat to medium-low and add the 1.5 teaspoons of diamond crystal kosher salt. Let the beans simmer uncovered for 2 to 2.5 hours, stirring occasionally, until they're fork-tender and the liquid has reduced significantly.
I've found that simmering uncovered helps develop better flavor through evaporation. You'll know they're ready when they collapse easily under gentle pressure from a fork. Drain any remaining liquid through a fine-mesh strainer, reserving about ½ cup of the bean cooking liquid for later use. This starchy liquid will help create that signature creamy texture in the final dish.
Render the Bacon and Build the Smoky Base
While the beans cook, cut the 12 ounces of thick-cut bacon into ½-inch pieces. Heat a large Dutch oven over medium heat and add the bacon in batches to avoid overcrowding. Cook for 8 to 10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside on paper towels to drain excess fat, leaving about 2 tablespoons of bacon fat in the pot.
To this bacon fat, add the 0.5 cup of tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. This step develops deep, caramelized flavors that form the foundation of the dish. Immediately add the 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 tablespoon of smoked paprika, stirring vigorously for 30 seconds to toast the spices and release their aromatic oils.
Combine and Simmer the Creamy Tomato Mixture
Return the cooked bacon to the pot along with the cooked navy beans. Add the 2 cups of crushed tomatoes, 1 tablespoon of apple cider vinegar, and 1 tablespoon of brown sugar. Stir well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it cook uncovered for 30 to 40 minutes, stirring occasionally.
During this time, the mixture will thicken naturally as the beans absorb liquid and the tomato base reduces. If it becomes too thick before reaching the 30-minute mark, add the reserved bean cooking liquid ¼ cup at a time until you reach a creamy consistency that coats the back of a spoon. The final texture should be thick but still spoonable, with visible chunks of bacon and beans throughout.
Season and Rest for Maximum Flavor Development
Once the mixture has thickened to your desired consistency, taste and adjust seasoning with additional diamond crystal kosher salt if needed. The 0.5 teaspoon of ground black pepper should be incorporated now, giving the dish its characteristic peppery kick. Transfer the grillin beans to a serving dish and let them rest at room temperature for 15 to 20 minutes before serving.
This resting period allows all the flavors to meld together and the beans to absorb any remaining liquid, resulting in that perfect balance of creamy tomato base and smoky bacon crunch. Serve warm with cornbread or crusty bread to soak up every delicious bite. The dish will continue to improve as it sits, so don't be surprised if it disappears before you can take a second helping.
Pro Tips For Making Bush'S Grillin Beans Copycat
- COOK BACON LOW: I learned this the hard way—cranking the heat for crispy bacon turns the beans greasy and bitter. Simmer the bacon on medium-low instead, rendering fat slowly while keeping the beans’ flavor clean. The bacon will still crisp up later, but the sauce won’t turn into a swamp.
- SOAK BEANS OVERNIGHT: Skipping the soak? Your beans will stay tough and absorb flavors unevenly. Toss dried navy beans in a bowl, cover with cold water, and let them sit 12+ hours. Drain and rinse before cooking—this cuts down time and prevents that mealy texture we all hate.
- BROWN THE PASTE: Stirring in tomato paste straight away? You’re missing out. Bloom it in the bacon fat for 2–3 minutes first—it deepens the flavor and caramelizes the edges. Think of it like making a quick roux, but with tomatoes. (Yes, even if it looks weird.)
- SIMMER, DON’T BOIL: After adding liquids, keep the heat at a gentle simmer—not a rolling boil. I used to rush this, and the beans would split or the sauce turn watery. A steady bubble (tiny bubbles at the edges) keeps everything tender and rich. Patience here makes all the difference.
Flavor customization for bush's grillin beans copycat
Smoky Heat Boost
For those who love a little kick, add ½ teaspoon cayenne pepper or 1 teaspoon chipotle powder when toasting the spices in Step 2. This deepens the smoky heat without overpowering the dish.
I often keep a small jar of Penzeys chipotle powder on hand—it adds a subtle, smoky heat that pairs perfectly with the bacon. For extra depth, add ½ teaspoon ground cumin alongside the smoked paprika. 🌶️
Sweet & Tangy Twist
Balance the smokiness with a touch of sweetness by adding 1 extra tablespoon of brown sugar and ½ teaspoon of cinnamon when combining the ingredients in Step 3. The cinnamon adds warmth that complements the bacon beautifully.
For tang, increase the apple cider vinegar to 2 tablespoons—this brightens the dish and cuts through the richness. I’ve found this version works especially well as a side for brisket or pulled pork.
Herb-Infused Freshness
Fresh herbs elevate this dish to new heights. Stir in 2 tablespoons chopped fresh parsley or 1 tablespoon chopped fresh thyme during the final 10 minutes of simmering in Step 3.
For a coastal touch, I sometimes add 1 tablespoon chopped fresh dill—it pairs surprisingly well with the smoky flavors. If you forage wild herbs like wild garlic or wood sorrel, they add a unique, earthy brightness that’s perfect for this dish.
Vegetarian Crunch
For a vegetarian version, swap the bacon for 12 ounces of smoked paprika-seasoned tempeh or crispy smoked tofu. Press the tempeh into ½-inch slices, coat with 1 tablespoon smoked paprika, and pan-fry until crispy.
Use the same cooking method as the bacon, but reduce the oil slightly since tempeh and tofu release less fat. The result is a hearty, smoky texture that still delivers that satisfying crunch. 🌱
Spicy Kick with Fresh Chili
Add a fresh heat element by stirring in 1 finely chopped jalapeño or serrano pepper with the fresh herbs in the final 10 minutes of cooking. For a milder heat, remove the seeds and membranes first.
If you love spicy food, top each serving with 2 tablespoons of pickled jalapeños for a tangy, fiery contrast. I like to keep a jar of homemade pickled jalapeños on hand—they add a bright, acidic pop that balances the richness perfectly.
Creamy Upgrade
For an extra-creamy texture, stir in ¼ cup of sour cream or Greek yogurt during the final 5 minutes of simmering. This adds a velvety richness that pairs beautifully with the smoky flavors. If you prefer a dairy-free option, use ¼ cup of coconut milk or cashew cream.
The key is to add it off the heat to prevent curdling. This version is especially popular during summer cookouts when lighter sides are preferred.
Nutrition facts
Frequently asked questions
Can I make this recipe without bacon for a vegetarian version?
Swap the bacon for 12 ounces of smoked paprika-seasoned tempeh or crispy smoked tofu. Press the tempeh into ½-inch slices, coat with 1 tablespoon smoked paprika, and pan-fry until crispy. The cooking method stays the same, but reduce oil slightly since plant-based proteins render less fat. This keeps the smoky crunch intact while making it fully plant-based.
How do I prevent the beans from becoming mushy?
Simmer the beans uncovered at a gentle boil for 2 to 2.5 hours—never let them boil vigorously after the initial start. Stir occasionally to prevent sticking, and always drain any remaining liquid before mixing with the tomato base. The reserved bean cooking liquid (about ½ cup) is for thinning later, not for rehydrating. This keeps them tender but firm.
Can I use canned beans instead of dried?
While dried beans develop deeper flavor, you can use 2 (15-ounce) cans of navy beans for convenience. Drain and rinse them thoroughly to remove excess starch, then proceed with the recipe. However, the texture will be slightly less creamy since canned beans have less natural starch. For best results, add ¼ cup extra reserved bean cooking liquid during the final simmer.
What’s the best way to reheat leftovers?
Warm leftovers gently on the stove over low heat with a splash of water or reserved bean liquid to restore creaminess. Stir frequently to prevent sticking. The bacon pieces will re-crisp slightly, and the sauce will thicken beautifully. Avoid microwaving—it can make the bacon soggy and the sauce grainy. Store leftovers in an airtight container for up to 5 days.
Why does my version taste too salty?
Bacon and canned tomatoes often contain added salt, so taste as you go! If it’s too salty, balance it with 1 extra tablespoon of apple cider vinegar or ½ cup additional crushed tomatoes. For future batches, reduce the kosher salt to 1 teaspoon and taste the bacon fat before adding spices—adjust if needed. The vinegar adds brightness and helps cut through excess salt.