These barbecue beans are made from scratch yet quick and easy and just may alter the way you think about barbecue beans forever.
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 annoying and 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 Rossi
Barbecue Beans Recipe
- Quick Glance
- 15 M
- 5 H, 15 M
- Serves 8
- For the bean seasoning mix
- 1/2 cup (about 50 g) chili powder
- 1 to 2 tablespoons (15 g) kosher salt
- 2 tablespoons (13 g) coarsely ground black pepper
- 1 tablespoon (7 g) onion powder
- 1 tablespoon (10 g) garlic powder
- 1/2 teaspoon (1 g) ground cumin
- For the barbecue beans
- 1 pound (454 g) dried pinto beans, picked over and rinsed
- 1/2 cup (4 ounces or 70 g) diced yellow onion
- 1/2 cup (80 g) bean seasoning
- 8 cups (1.9 l) cold water
- 1 cup (150 g) chopped store-bought or Homemade Smoked Brisket (this is an excellent way to use the tough outer edges of smoked brisket)
- Make the bean seasoning mix
- 1. Combine all the ingredients and mix well. You should have about 1 cup. Store in an airtight container.
- Make the barbecue beans
- 2. 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.
- 3. 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. Let cool slightly prior to ladling into bowls or onto plates. (This makes a lot of beans but no worries because you can freeze the leftovers in resealable plastic bags and gently reheat them over low heat. The texture of the beans becomes even creamier and the flavor turns even more robustly harmonious.)
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