Quick Barbecued Beans (Printable)
Smoky, tender beans simmered in tangy barbecue sauce with molasses and brown sugar for a perfect side.
# 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
# Directions:
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 an additional 30 seconds until fragrant.
02 - Add the drained and rinsed beans to the saucepan, stirring gently to coat them in the aromatics.
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 if using. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a simmer over medium heat. Reduce heat to low, cover with a lid, and cook for 20 minutes, stirring occasionally to prevent sticking.
05 - Remove the lid and continue cooking for 3 to 5 minutes if a thicker, more concentrated sauce is desired.
06 - Taste the beans and adjust seasoning as needed. Serve hot as a side dish.
# Expert Tips:
01 -
- These beans come together from pantry staples in about half an hour, which makes them a weeknight lifesaver when the fridge is looking bare.
- The balance of tangy, sweet, and smoky flavors tastes like it spent all day in a slow cooker, but your secret is safe with me.
02 -
- Do not skip rinsing the canned beans because the starchy liquid they sit in will cloud your sauce and mute the flavors.
- I learned the hard way that walking away during the simmer phase leads to a scorched bottom, so set a timer and stir every 5 minutes or so.
03 -
- Let the finished beans sit off the heat for 10 minutes before serving because the sauce thickens and the flavors settle into something richer and more cohesive.
- Double the recipe if you are feeding a crowd because these disappear faster than you expect and having leftovers is never a problem.