Mom always said that a perfect BBQ dinner must include two items in addition to meat...Cole slaw and BBQ beans.
We believe this is the best BBQ beans recipe around. These are not your ordinary beans. The BBQ flavor really stands out in these tender beans.
We recommend cooking the beans the day before or morning of your barbecue meal. They keep well in the fridge and are fast and easy to re-heat just before you start your barbecue. You can store any left over beans in the fridge for 3-5 days in a sealed container.
For large barbecue parties just double or triple the amount of the first six ingredients and adjust the remaining ingredients to taste.
Stove Top BBQ Beans
2 hours 10 minutes
2 hours 20 mins
Yield: 4+ servings
- 1 lb red kidney beans
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 bell pepper, cored, seeded, chopped
- 1 stalk celery, finely chopped
- 4 slices bacon
- 3 jalapeno peppers, seeded and diced (adjust to your tolerance for spiciness)
- 2 cups your favorite barbecue sauce
- 1 cup brown sugar (adjust to your taste)
- 1/2 cup mustard
- 1/2 teaspoon liquid smoke
- salt and ground black pepper to taste
- 1 tablespoon cornstarch dissolved in 1/4 cup cold water (if needed in step 5)
1. Cover beans with water and soak overnight You can cook the beans without the overnight soak but they will take longer to cook. Also, see *NOTE following the recipe.
2. Discard soak water and cover beans with fresh water. Bring beans to a boil on high heat, Reduce heat and simmer for 1 hour.
3. Add all other ingredients EXCEPT cornstarch/water mix and cook until beans, celery and peppers are tender (about 30 min to 1 hour).
4. Check beans frequently and add water as necessary to keep beans from drying out.
5. When beans are done you should have about 1 cup of thick sauce in the bottom of the pot. If not, add water as necessary to obtain 1 cup of a liquid in the pot. To thicken, dissolve 1 tablespoon cornstarch in 1/4 cup cold water, add to beans and cook another 10 minutes or until sauce thickens.
6. When beans are cooked and tender, cool 2 full spoons of beans and taste. Add salt, pepper and brown sugar if needed.
*NOTE: Why are beans soaked prior to cooking? Because it reduces the cook time significantly and removes dirt and anti-nutrients. What are anti-nutrients? Well, without getting too technical, it is what causes gas, heartburn and reflux. In other words soaking the beans enhances digestibility and nutrient absorption of the beans.
Of course you can cook the beans without the soak. We've all done it. To our knowledge skipping the soak will not harm you. The soak just reduces cook time and makes the beans more digestible.