Quick Barbecued Beans (Print Version)

Sweet, smoky beans simmered in rich barbecue sauce. A quick and hearty side dish for any occasion.

# What You'll Need:

→ Beans

01 - 2 cans (15 oz each) navy beans or pinto beans, drained and rinsed

→ Sauces & Liquids

02 - 1/2 cup barbecue sauce
03 - 1/4 cup ketchup
04 - 1 tbsp Worcestershire sauce
05 - 1/4 cup water

→ Vegetables & Aromatics

06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced

→ Sweeteners

08 - 2 tbsp light brown sugar
09 - 1 tbsp molasses (optional, for deeper flavor)

→ Seasonings

10 - 1/2 tsp smoked paprika
11 - 1/2 tsp mustard powder
12 - 1/2 tsp freshly ground black pepper
13 - Salt to taste

→ Optional

14 - 2 strips bacon, diced (omit for vegetarian version)

# How to Make It:

01 - If using bacon, cook the diced bacon in a large skillet over medium heat until crisp. Remove and set aside, reserving 1 tbsp bacon fat in the skillet. For a vegetarian version, use 1 tbsp vegetable oil instead.
02 - Add the chopped onions to the skillet and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the drained beans, barbecue sauce, ketchup, Worcestershire sauce, water, brown sugar, molasses, smoked paprika, mustard powder, black pepper, and salt. Mix until well combined.
04 - Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
05 - If using bacon, stir the crispy bacon pieces back in just before serving. Serve hot as a side dish or main course.

# Expert Advice:

01 -
  • These beans deliver deep smoky barbecue flavor in just thirty minutes, which means no overnight soaking and no patience required.
  • The sauce thickens into a glossy glaze that coats every bean perfectly, making each bite taste like it came from a pitmaster's kitchen.
  • It works as a side dish or a vegetarian main, so you can stretch it however your weeknight demands.
02 -
  • Do not skip draining and rinsing the canned beans because the starchy liquid will make the sauce cloudy and dull the flavor.
  • Stirring occasionally during the simmer prevents a caramelized film from forming on the bottom of the pan, which can turn bitter quickly.
  • The beans will thicken further as they cool, so pull them off the heat when the sauce is just slightly looser than you want.
03 -
  • Use a wide skillet rather than a deep pot so the sauce reduces faster and the beans get more concentrated flavor.
  • Let the beans rest off the heat for five minutes before serving because that short rest pulls everything together.

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