Quick Barbecued Beans Side (Printable)
Smoky, tender beans in tangy barbecue sauce. A savory side ready in just 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
# 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 oil and 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 until all ingredients are evenly combined.
04 - Bring the mixture to a simmer over medium heat. Reduce heat to low, cover the saucepan, and let cook for 20 minutes, stirring occasionally to prevent sticking.
05 - Remove the lid and continue cooking for 3 to 5 minutes uncovered if a thicker, more concentrated sauce is desired.
06 - Taste the beans and adjust seasoning with additional salt, pepper, or vinegar as needed. Serve hot as a side dish.
# Expert Advice:
01 -
- From empty pan to bubbling comfort in about half an hour, which is faster than delivery.
- The sauce tastes like it spent all day in a smoker but you barely broke a sweat making it.
02 -
- Do not skip rinsing the canned beans or you will end up with a cloudy, starchy sauce that tastes flat.
- If you accidentally let the heat climb too high the bottom will scorch fast, so keep it at a true low simmer.
03 -
- Let the beans sit off the heat for ten minutes before serving because the sauce thickens and the flavors settle into something richer.
- Double the sauce ingredients but keep the bean amount the same if you love extra spoonable liquid over rice or bread.