Quick Barbecued Beans (Printable View)
Smoky, tangy beans simmered in rich barbecue sauce with molasses and paprika, ready in 35 minutes.
# What You 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 Make It:
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. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a simmer, then reduce heat to low. Cover 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 and adjust seasoning as needed. Serve hot as a side dish.
# Expert Advice:
01 -
- The sauce tastes like it simmered all day, but the whole thing takes about 35 minutes from start to finish.
- You probably have most of the ingredients in your pantry right now, which makes this an easy weeknight save.
02 -
- Do not skip draining and rinsing the beans, because the canning liquid will make your sauce thin and slightly metallic tasting.
- For a smokier punch, a few drops of liquid smoke stirred in at the end completely transforms the dish.
03 -
- Use a heavy bottomed saucepan to prevent scorching, because the sugars in the sauce can burn quickly if the heat is too high.
- Let the beans rest off the heat for five minutes before serving so the sauce has time to set and coat everything evenly.