Quick Barbecued Beans Side (Print Version)

Smoky, tender beans in tangy homemade barbecue sauce with molasses and paprika. Ready in 35 minutes.

# 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 tablespoons brown sugar
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons molasses or honey
09 - 1 tablespoon Worcestershire sauce (use vegan version if needed)
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon cayenne pepper (optional, for heat)

→ Fat

14 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3 to 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 if using. 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 3 to 5 minutes if a thicker, more concentrated sauce is desired.
06 - Taste and adjust seasoning as needed. Serve hot as a side dish alongside grilled vegetables, burgers, or cornbread.

# Expert Tips:

01 -
  • These beans taste like they have been simmering all day but only take about half an hour from start to finish.
  • The smoky tangy sauce balances sweetness and heat in a way that makes people go back for seconds without fail.
02 -
  • Do not skip rinsing the canned beans because the starchy liquid they sit in will make your sauce cloudy and dull.
  • Stirring occasionally during the simmer is non negotiable because molasses loves to stick and burn when left alone.
03 -
  • Let the beans rest off the heat for five minutes before serving because the sauce continues to thicken as it cools slightly.
  • If you want a smoother sauce you can mash about a quarter of the beans with the back of your spoon during the last few minutes of cooking.

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