Qt Of Bbq Beans Recipe

Drain and rinse all canned beans. Measure out broth, sauces, and spices. Finely dice the onion, bell pepper and celery; mince the garlic. If using bacon, cook until crisp, drain and crumble.

Cook vegetables

Heat a large saucepan or medium pot over medium heat and add 1 tablespoon neutral oil or bacon fat if using. Add the diced onion, bell pepper and celery. Sauté, stirring occasionally, until softened and translucent, 5–7 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Stir in the tomato paste and cook 1 minute to remove rawness. Add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, brown mustard, liquid smoke, hot sauce, smoked paprika, black pepper and salt. Stir to combine and simmer gently for 2 minutes so flavors meld.

Add the drained beans and 1 cup of broth to the pot. Gently stir to coat the beans with sauce and bring to a low simmer. Reduce heat to low and simmer uncovered, stirring occasionally, for 20–30 minutes until the mixture thickens to a saucy consistency. If the mixture becomes too thick, add up to 1/2 cup additional broth or water to reach desired texture.

Taste and adjust seasoning: add more salt, pepper, hot sauce or a tablespoon of brown sugar if you prefer sweeter beans. If using crumbled bacon, stir it in now. Simmer 2–3 more minutes to incorporate adjustments.

Serve hot as a quart portion—this recipe yields about 4 cups (1 quart) of BBQ beans, suitable as a side for 4 people. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if needed.