Quick Barbecued Beans (Printer-friendly)
Smoky, tangy beans simmered in rich barbecue sauce with molasses and brown sugar for a hearty side.
# 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
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon cayenne pepper (optional)
→ 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 3–4 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 evenly 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 if using. Stir thoroughly to combine all ingredients.
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 3–5 minutes if a thicker, more concentrated sauce is desired.
06 - Taste the beans and adjust seasoning as needed. Serve hot as a side dish alongside grilled vegetables, burgers, or cornbread.
# Expert Tips:
01 -
- The smoky depth fools everyone into thinking you spent hours tending a smoker when it really takes about half an hour on a Tuesday night.
- Canned beans mean zero soaking or overnight planning, which is a lifesaver when your week has already gotten away from you.
02 -
- Rinsing canned beans thoroughly removes the starchy liquid that can make your sauce cloudy and slightly metallic tasting.
- The beans will taste even better the next day because the sauce continues to soak in, so making them ahead is actually a smart move.
03 -
- If your sauce tastes too sweet, add another small splash of apple cider vinegar and simmer for a minute to bring it back into balance.
- Mashing a handful of the beans against the side of the pot with your spoon is the easiest way to thicken everything without adding any extra ingredients.