Bbq Beans Recipe

Soak the beans

Rinse the dried beans under cold water, removing any debris. Place beans in a large bowl and cover with 6–8 cups of cold water. Soak at least 6 hours or overnight. For a quick soak: bring beans and 6 cups water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Cook the beans

Drain and rinse soaked beans. Place beans in a large pot and add 6 cups fresh water (or enough to cover by 2 inches). Bring to a simmer, reduce heat to low, cover and cook gently 45–60 minutes until beans are tender but not falling apart. During the last 10 minutes add 1 tsp kosher salt. Reserve 1 cup of the cooking liquid, then drain any excess and set beans aside.

Render bacon and sweat aromatics

In a large heavy-bottomed ovenproof skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add diced bacon and cook until fat renders and edges brown, about 5–7 minutes. Using a slotted spoon, transfer most of the bacon to a paper towel-lined plate, leaving 1–2 tbsp fat in the pan. Add the diced onion and cook until soft and translucent, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Build the sauce

Stir in 3 tbsp tomato paste and cook 1–2 minutes to remove raw edge. Add ketchup, 1 cup brown sugar, 2 tbsp molasses, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce. Stir to combine. Add 1 tsp smoked paprika, 1 tsp black pepper, and the optional 1 tsp minced chipotle in adobo if using. Pour in 1 cup stock or reserved bean liquid and bring sauce to a gentle simmer, stirring until sugar dissolves and flavors meld, about 3–5 minutes.

Combine beans and sauce

Add the cooked beans and reserved bacon to the sauce, stirring gently to coat. Taste and adjust seasoning with salt and additional pepper or vinegar as needed. If sauce seems too thin, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and stir into the simmering beans; cook 2–3 minutes until thickened.

Finalize and simmer

Reduce heat to low, cover partially, and simmer gently 15–20 minutes to allow flavors to marry. For deeper flavor, transfer the covered pot to a 325°F (160°C) oven and bake 30–40 minutes, checking once and stirring gently.

Adjust and garnish

Remove from heat, taste and adjust salt, pepper, or sweetness (add a splash more vinegar or a pinch more sugar as desired). Sprinkle with chopped fresh parsley if using. Serve warm as a side for barbecue, grilled meats, or as a main with cornbread.