Easy Homemade Barbecue Beans
Easy Homemade Barbecue Beans are a simple way to elevate your summer cookouts. No soaking. No simmering. This side dish will be on your table in 20 minutes flat.
My husband is really into his smoker. Which is perfect for me because I’m more of a fixin’s gal anyways. His specialties are pork butt, barbecue wings and smoked chicken. So while hubs has been perfecting his barbecue, I have been working on my bean recipe.
Canned baked beans are simple, sweet and tasty but they lack texture and flavor. Anyone can throw a can of baked beans on the stove but only a special few are willing to take it up a notch. That’s why I started experimenting with my own recipe. I make these barbecue beans nearly every time we use the smoker and the recipe is finally ready to share.
I use canned kidney and pinto beans to save time (i.e. no soaking dry beans) but the proof is really in the sauce. Molasses, brown sugar and vinegar make this sweet and tangy combo irresistible. Add bell pepper and jalapeños and you have a bomb flavor combo.
Want to make an impression at your next neighborhood cookout? Try the recipe below. For other great cook out recipes check out my Summer Caprese Pasta Salad or Southern Sweet Potato Salad.
Enjoy!
Easy Homemade Barbecue Beans
Homemade Barbecue Beans are an easy way to elevate your summer cookouts. No soaking. No simmering. This side dish will be on your table in 20 minutes flat.
Ingredients
- 3 strips bacon (diced)
- 1/2 sweet onion (diced)
- 1 jalapeño (diced)
- 1/2 red bell pepper (diced)
- 1/4 cup chicken stock
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- 2 tablespoons of your favorite barbecue sauce
- 1/2 tablespoon yellow mustard
- 1/4 cup apple cider vinegar
- Salt and pepper
- 1 can light kidney beans (strained and rinsed)
- 1 can dark kidney beans (strained and rinsed)
- 1 can pinto beans (strained and rinsed)
Instructions
- 1. In a large pot or Dutch oven, sauté bacon over medium heat until fully cooked.
- 2. Add onion and peppers and sauté until tender.
- 3. Pour in chicken stock to deglaze pan. Stir and scrape up any brown bits.
- 4. Stir in molasses, brown sugar, barbecue sauce, mustard and vinegar. Add salt and pepper to taste. Bring to a slow simmer.
- 5. Stir beans into the sauce and cook just until heated through. It’s important not to overcook the beans because they will become tough.
- 6. Serve and enjoy with your favorite main barbecue dish!
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