Bbq Beans Recipe

Soak beans (overnight or quick)

Rinse the dry beans and remove any debris. For overnight soak: cover beans with 3 cups cold water and soak 8–12 hours. For quick soak: cover with 6 cups water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour. Drain and rinse before cooking.

Simmer beans

Place soaked and drained beans in a large pot with 1.5 liters water (or enough to cover by 2 inches), the bay leaves, and 1/2 tsp of the salt. Bring to a gentle boil, then reduce to a simmer and cook until tender but not falling apart, 45–60 minutes. Drain, reserving about 1 cup of the cooking liquid. Remove and discard bay leaves.

While beans simmer, heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil. If using bacon, add diced bacon and cook until fat renders and edges are crisp, 6–8 minutes. Remove most of the crisped bacon to a paper towel-lined plate leaving about 1–2 tbs fat in the pan. Add the chopped onion and cook in the bacon fat (or olive oil if not using bacon) until translucent, 5–7 minutes. Add the diced green pepper and cook 3 minutes more. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Stir in the tomato paste and cook for 1–2 minutes to remove raw edge. Add the ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, ground black pepper, and minced chipotle (if using). Mix thoroughly and bring the sauce to a gentle simmer, scraping up any browned bits from the pan. Taste and adjust sweetness or acidity: add more brown sugar for sweetness or a splash more vinegar for brightness.

Add the cooked beans and reserved cooking liquid plus the 2 cups of stock to the pan with the sauce. If you used bacon fat and reserved bacon, add the bacon back in now along with diced ham or pulled pork if using. Stir to combine, bring to a simmer, then reduce heat to low and gently simmer uncovered for 25–35 minutes, stirring occasionally, until the sauce is thickened and coats the beans. If the mixture becomes too thick, add extra stock or water 1/4 cup at a time.

During the last 5 minutes of cooking, taste and adjust seasoning with the remaining 1 tsp salt (or to taste) and additional pepper, sugar, or vinegar as needed. For a smoother, creamier texture, mash about 1/2 cup of the beans against the side of the pot with the back of a spoon and stir through.

Turn off heat and let the beans rest 10 minutes to thicken further. Spoon into a serving bowl, sprinkle with chopped parsley and a light grind of fresh black pepper. Serve warm.

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of water or stock to loosen.