Quick Barbecued Beans (Printable)

Smoky, tangy beans simmered in rich barbecue sauce, ready in just 35 minutes for any occasion.

# 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 tbsp brown sugar
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp Dijon mustard
08 - 2 tbsp molasses or honey
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp salt
13 - 1/4 tsp cayenne pepper (optional)

→ Fat

14 - 1 tbsp 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 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.
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 an additional 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 Suggestions:

01 -
  • Everything cooks in one pot so cleanup is almost nonexistent.
  • The sauce hits every note, sweet, tangy, smoky, and just enough heat to keep things interesting.
  • Canned beans mean you can decide to make this at five oclock and be eating by five thirty.
02 -
  • Do not skip rinsing the beans because starchy canning liquid will dull the flavor of your entire sauce.
  • Stir gently and infrequently once the beans are simmering because they break apart easily and you want them to stay intact.
03 -
  • Use a heavy bottomed saucepan because thin pans create hot spots that will scorch your sauce before the beans are tender.
  • Let the beans rest off the heat for five minutes before serving because the sauce thickens and the flavor concentrates as it cools slightly.

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