These barbecue beans are made from scratch yet quick and easy and just may alter the way you think about barbecue beans forever. Seasoned with garlic and onion powder, cumin, and chili powder, they’re tasty and satiating.
Not your typical barbecue beans. That’s what we think of this easy barbecue beans recipe that yields a slightly spicy side dish with none of the cloying sweetness of canned barbecue beans. Perfect for a backyard barbecue with all the classics, whether ribs or pulled pork or smoked brisket and, if you’re in some parts, slaw and white bread and pickles. These beans also work just as well all on their own—sorta a poor man’s chili with a little extravagance in the form of a dollop of sour cream and a sprinkling of cheese.–Renee Schettler
CAN I FREEZE BARBECUE BEANS?
This recipe makes a lot of beans, which is great if you’re feeding a lot of hungry mouths, but leftovers are pretty easy to deal with as well. Freeze the leftovers in resealable plastic bags and gently reheat over low heat. The texture of the beans becomes even creamier and the flavor turns even more robustly harmonious. Our managing editor, Angie, already has plans to make a batch to freeze just for camping. Smart, right?
For the bean seasoning mix
- 1/2 cup chili powder
- 1 tablespoon Diamond Crystal brand kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon ground cumin
Make the bean seasoning mix
- Combine all the ingredients and mix well. You should have about 1 cup. Store in an airtight container.
Make the barbecue beans
- Combine the beans, onion, 1/2 cup bean seasoning, and water in a large pot and let soak at room temperature for as little as 4 hours and as long as overnight.
- Add the brisket to the soaked beans, slide the pot onto the stovetop, and bring to a boil. Lower the heat to a slow simmer, cover, and gently cook for 3 to 4 hours, until the beans are tender. Taste and, if desired, add more salt. Let cool slightly prior to ladling into bowls or onto plates.
Recipe Testers' Reviews
This was an extremely easy way to get smoky, tender barbecue beans. Because of all the chile powder, the beans do pack some heat, but I found that the spiciness of the beans really complemented the creamy texture. I soaked the beans overnight and simmered them for 3 1/2 hours. They were very tender and creamy at this point, although there was quite a bit of liquid still in the pot. As I was making smoked meat at the same time as the beans, I waited until the last 1/2 hour to add the meat, but it still imparted a nice smoky flavor to the beans. They made a lot so I froze half of the recipe. I thawed the frozen half and heated them up tonight. They were SO amazing! They softened and got a little creamier. And that smoky chili flavor combined with the peppery bite and almost-too-salty edge had us swooning. I'll be making these again! Next time I might just freeze the whole batch. #campingmadeeasy
Beans are always a hit and this recipe is a rustic pot of flavorful beans! I've always used ham hock or a ham bone with pinto beans, but the brisket was a new satisfying way to go and also a way to use the tough outer bark of the brisket. I'm at a high altitude so my beans took almost 4 hours to get tender. They still held their shape very well. We enjoyed the smoky barbecue beans with cornbread and green onions. My husband is ready for the beans again anytime soon!
Originally published May 21, 2016