Barbecue Beans Recipes

BARBECUE BEANS

Steps:

• In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
• Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
• Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
• Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

BARBECUE BEANS

Steps:

• In a large skillet, cook beef with celery, onion and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in the brown sugar, ketchup, ginger and cloves. Stir in beans. , Transfer to a 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until beans reach desired thickness.

QUICK BARBECUED BEANS

Steps:

• In an ungreased 8-in. square disposable foil pan, combine all ingredients. , Grill, covered, over medium heat until heated through, 15-20 minutes, stirring occasionally.

BARBECUED BEANS

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 5-qt. slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.

BBQ BEANS

Steps:

• Quick soak method for beans: Cover beans with water, bring to a boil. Turn off heat, let stand 1 hour. Drain.
• Place pinto beans in a large pot with water and bay leaf, and bring to a boil. Reduce heat to a steady boil and cook until tender, about 1 hour.
• In the meantime, heat a 12-inch non-stick pan over medium heat. When hot but not smoking, add onions and cook, stirring often until they begin to soften. Add 2 tablespoons of the bean cooking water and cook until the onions are softened, about 5 to 6 minutes.
• Add the ground chuck and garlic and cook, stirring often, until the meat is brown and cooked through, about 5 to 7 minutes.
• Stir in paprika, thyme, chili powder, ketchup, brown sugar, mustard and Worcestershire sauce. Mix until all ingredients are combined. Pour into pot with beans and stir. Season, to taste, with salt and pepper. Continue cooking until flavors have come together and beans are tender and cooked through and the sauce has thickened.

THE BEST BARBECUE BAKED BEANS

Steps:

• Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
• Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
• While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
• Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

BBQ BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
• Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.

SLOW-COOKER BARBECUED BEANS

Steps:

• In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
• In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.

BARBECUE "BAKED" BEANS

Steps:

• Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
• Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
• If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
• Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
• Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
• Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

SWEET BARBEQUE BEANS

Steps:

• Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
• Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.

EASY BBQ BEANS

Steps:

• Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.

BARBECUE BEANS

Steps:

• In a cast-iron pot, combine all ingredients.
• Cook on the grill, stirring occasionally, until hardened "crust" forms on top of beans, about 20 minutes.