Bbq Navy Beans Recipe

Soak the beans

Rinse 2 cups dried navy beans and remove any debris. Place in a large bowl and cover with 6 cups cold water. Soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking.

Cook the beans

Transfer soaked, drained beans to a large pot. Add 6 cups fresh water and 1 cup low-sodium vegetable broth. Bring to a simmer over medium-high heat, then reduce to low and gently simmer, uncovered, until beans are tender but not falling apart, 45–60 minutes. Skim foam as needed. If water level gets low, add more hot water (1/2 cup at a time).

Prepare the barbecue sauce base

While beans simmer, in a bowl whisk together 3 tbs tomato paste, 2 tbs apple cider vinegar, 2 tbs brown sugar, 1 tbs maple syrup, 1 cup salsa verde, 1 tbs Calabrian chile paste, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground black pepper and 1 tsp kosher salt until smooth. Adjust Calabrian chile to taste for spice level.

Combine beans and sauce

When beans are tender, drain them, reserving about 1 cup of cooking liquid. Return beans to the pot over low heat. Stir in the prepared barbecue sauce and 1 cup reserved cooking liquid (or more to reach desired sauciness). Gently simmer together for 10–15 minutes, stirring occasionally, so the beans absorb the flavors. Taste and adjust salt, sweetness, or acidity as needed (add a splash more vinegar or a pinch more sugar).

Meanwhile, heat 2 tbs extra-virgin olive oil in a skillet over medium heat. Add 1 cup finely diced yellow onion and cook until softened and lightly golden, about 6–8 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant. If using chipotle or extra smoked chile, stir it in now. Transfer the aromatic mixture into the pot with the beans and sauce and stir to combine.

Make the herb yogurt: In a small bowl combine 1 cup plain Greek yogurt (or 1 cup unsweetened vegan yogurt to keep the dish vegan) with 2 tbs chopped parsley, 2 tbs chopped cilantro, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning. Chill until ready to serve.

Finish and garnish: Spoon the warm BBQ navy beans into a serving bowl. Dollop or drizzle the herb yogurt over the beans (or serve on the side for a vegan option). Sprinkle extra chopped herbs (2 tbs) over the top and offer lemon wedges and hot sauce alongside.

Serve warm with lemon wedges for squeezing over and optional hot sauce. Beans keep in the refrigerator for up to 4 days; reheat gently with a splash of water or broth to loosen the sauce.