Quick Barbecued Beans (Printable)
Smoky, tender beans simmered in tangy barbecue sauce, perfect for picnics or weeknight dinners.
# What You'll Need:
→ Beans
01 - 2 cans (15 oz each) navy beans or pinto beans, drained and rinsed
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
→ Sauce
04 - 1 cup ketchup
05 - 2 tablespoons brown sugar
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons molasses or honey
09 - 1 tablespoon Worcestershire sauce (use vegan version if needed)
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon cayenne pepper (optional, for heat)
→ Fat
14 - 1 tablespoon olive oil
# How to Cook:
01 - Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
02 - Add the drained and rinsed beans to the saucepan, stirring gently to coat them in the aromatic base.
03 - Pour in the ketchup, brown sugar, apple cider vinegar, Dijon mustard, molasses or honey, Worcestershire sauce, smoked paprika, black pepper, salt, and cayenne pepper. Stir everything thoroughly to combine.
04 - Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and cook for 20 minutes, stirring occasionally to prevent sticking.
05 - Remove the lid and continue cooking for an additional 3 to 5 minutes if a thicker, more concentrated sauce is desired.
06 - Taste the beans and adjust the seasoning as needed. Serve hot alongside grilled vegetables, burgers, or cornbread.
# Expert Advice:
01 -
- The sauce tastes like it simmered all day but the whole thing comes together in about half an hour.
- You probably have every single ingredient sitting in your pantry right now.
02 -
- Do not skip rinsing the canned beans or you will end up with a starchy, cloudy sauce that tastes flat.
- The beans thicken considerably as they cool, so pull them off the heat when the sauce looks slightly looser than you want.
03 -
- Use a heavy bottomed saucepan if you have one because thin pots create hot spots that scorch the sugary sauce before the beans are tender.
- Let the finished beans rest off the heat for five to ten minutes before serving so the sauce thickens to that perfect glossy coating.