Bbq Baked Beans (no Meat) Recipe

Soak the beans

Rinse the dry navy beans under cold water, discarding any debris. Place beans in a large bowl and cover with 4–6 cups cold water. Soak at room temperature for 6–8 hours or overnight. For a quick soak: place beans in a pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse.

Cook the beans

Place drained soaked beans in a large pot and add 4 cups fresh water (more if needed to keep beans covered by ~1 inch). Add bouillon if using and 1/4 tsp baking soda (optional for softer beans). Bring to a simmer over medium heat, skim foam if it appears, then reduce heat to low and simmer gently, partially covered, until beans are tender but not falling apart, 45–75 minutes depending on age of beans. Check occasionally and add small amounts of water if they begin to dry out. When done, reserve about 3/4 cup of the bean cooking liquid and drain the rest.

Preheat oven to 350°F (175°C). In a medium bowl, whisk together tomato sauce, ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, soy sauce, liquid smoke, Worcestershire, and hot sauce (if using) until smooth. Taste and adjust: add more vinegar for brightness, sugar or molasses for sweetness, or liquid smoke for more smokiness.

In a 10–12 inch ovenproof skillet or a 3-quart baking dish, heat 1 tablespoon neutral oil over medium heat. Add the diced onion and cook, stirring, until soft and translucent, 6–8 minutes. Add the diced red bell pepper (if using) and cook 3–4 more minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

To the skillet or mixing bowl with aromatics, add the cooked drained beans and pour in the prepared sauce. Add 1/2 cup of the reserved bean cooking liquid (or water) to the mixture to achieve a saucy consistency. Stir gently to combine, breaking a few beans with the back of a spoon to create a thicker texture.

Bring the combined mixture to a gentle simmer on the stovetop for 3–5 minutes to meld flavors. Taste and adjust seasoning with salt and black pepper.

Whisk the cornstarch with 2 tablespoons cold water to make a smooth slurry. Stir the slurry into the bean mixture to slightly thicken. If you prefer a thinner sauce, skip or reduce the slurry.

Transfer the beans to a lightly oiled 9x9-inch (or similar) baking dish if not already in an ovenproof skillet. Cover loosely with foil and bake in the preheated 350°F oven for 30 minutes. Remove foil and bake uncovered for an additional 10–15 minutes until sauce is bubbly and slightly caramelized on top. If you like a deeper caramelization, broil 1–2 minutes watching carefully.

Remove from oven and let rest 5–10 minutes — the sauce will thicken as it cools. Taste and adjust salt, pepper, or acidity. Sprinkle with chopped parsley or chives and a crack of black pepper before serving.