Quick Barbecued Beans (Printer-Friendly)
Tender beans in smoky, tangy barbecue sauce with molasses. A perfect side for picnics or 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 Steps:
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 evenly.
04 - Bring the mixture to a simmer over medium heat. Reduce heat to low, cover the saucepan, 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 alongside grilled vegetables, burgers, or cornbread.
# Expert Hints:
01 -
- It delivers that slow cooked barbecue flavor in just over half an hour with zero grill required.
- Pantry staples do all the heavy lifting so you can throw this together on any random Tuesday.
02 -
- Do not skip draining and rinsing the beans because the canned liquid will make your sauce cloudy and metallic tasting.
- Stir gently with a wooden spoon rather than a metal one because it is less likely to break the beans apart during simmering.
03 -
- Let the beans rest off the heat for five minutes before serving because the sauce thickens further as it cools slightly.
- A tiny squeeze of fresh lemon juice right at the end wakes up every flavor on the plate without making it taste like lemon.