Bbq Beans Recipe

Soak the beans (overnight or quick)

Rinse the dried beans and remove any debris. For an overnight soak: cover beans with 4–6 cups cold water in a large bowl and soak 8–12 hours, then drain and rinse. For a quick soak: place beans in a pot, cover with 6 cups water, bring to a boil 2 minutes, remove from heat and let stand 1 hour, then drain and rinse.

Par-cook the beans

Place the soaked, drained beans in a large pot with 4 cups fresh water or low-sodium broth. Bring to a simmer, skim any foam, and cook gently until beans are just tender but not falling apart, about 30–40 minutes depending on bean age. You want them firm enough to finish in the sauce without disintegrating. Drain, reserving 1–2 cups cooking liquid.

Preheat oven to 325°F (160°C). In a large ovenproof Dutch oven or heavy pot, add the diced bacon and cook over medium heat until fat renders and bacon is crisp, about 8–10 minutes. Use a slotted spoon to remove most of the crisped bacon to a paper towel-lined plate, leaving the rendered fat in the pot (reserve some bacon for garnish). If not enough fat, add up to 1 tablespoon olive oil.

Add the chopped onion and diced red pepper to the hot fat and cook, stirring, until softened and translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Stir in the tomato paste and cook 1–2 minutes to remove raw tomato flavor. Add ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, dry mustard, chipotle (if using), black pepper, and salt. Stir to combine and bring the sauce to a gentle simmer so flavors meld, 3–4 minutes. Taste and adjust sweetness, acidity, or heat as desired.

Return the par-cooked beans to the pot with the sauce. Add enough reserved bean-cooking liquid (or extra water/broth) to just cover the beans by about 1/4 to 1/2 inch. Stir gently to combine; fold in most of the reserved crisp bacon pieces, leaving some for garnish.

Bring to a gentle simmer on the stovetop, then cover the Dutch oven and transfer to the preheated oven. Bake until the beans are fully tender and sauce has thickened and become glossy, 45–60 minutes. Check halfway: stir, press a few beans to test tenderness, and add a splash of water/broth if sauce is drying out.

Remove the pot from the oven. If you prefer a thicker surface glaze, uncover and bake or broil 3–6 minutes more, watching carefully to avoid burning. Let sit 10 minutes for the sauce to set.

Taste and adjust seasoning (salt, pepper, vinegar or sugar) as needed. Stir in chopped parsley if using. Garnish with reserved crisp bacon pieces. Serve warm as a side to grilled meats or with cornbread.