Smoky BBQ Beans
Sweet and smoky barbecue beans made with pinto, black, and red beans in a rich tomato, mustard, and brown sugar sauce. A hearty vegan side dish perfect for barbecues and family gatherings.
Equipment
- Knife
- Saucepan
- Wooden spoon
Ingredients
- 2 tablespoons Nondairy Butter
- 1 cup Yellow Onion diced
- 1 tablespoon Garlic minced
- 15 ounces Tomato Sauce
- 1/2 cup Brown Sugar packed
- 2 tablespoons Grape Jelly
- 2 teaspoons Liquid Smoke
- 2 tablespoons Stone-Ground Mustard
- 15 ounces Pinto Beans canned, drained and rinsed
- 15 ounces Black Beans canned, drained and rinsed
- 15 ounces Red Beans canned, drained and rinsed
- Salt to taste
- Ground Black Pepper to taste
Instructions
- Melt the nondairy butter in a saucepan over medium heat.
- Add the onion and garlic and cook for about 10 minutes until soft and translucent.
- Stir in the tomato sauce, brown sugar, grape jelly, liquid smoke, and stone-ground mustard.
- Add the pinto beans, black beans, and red beans.
- Stir until the beans are evenly coated with the sauce.
- Bring the mixture to a gentle boil.
- Reduce the heat to low and cover the saucepan.
- Simmer for 15 minutes.
- Remove the lid and continue cooking for another 10 minutes, stirring occasionally, until the sauce is thick and glossy.
- Season with salt and black pepper to taste.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve these smoky beans alongside grilled vegetables, veggie burgers, corn on the cob, baked potatoes, or cornbread. They are particularly well suited to barbecues, outdoor meals, and summer gatherings.Recipe Notes
The final uncovered cooking time is important because it allows the sauce to reduce and coat the beans. Liquid smoke is concentrated, so two teaspoons provide plenty of smoky flavour without overpowering the beans.Variations
Add chilli powder, cayenne, or chopped jalapeño for a spicy version. Smoked paprika adds even more barbecue character. For a less sweet sauce, reduce the brown sugar slightly while keeping the other ingredients unchanged.Storage
Allow leftover beans to cool before transferring them to an airtight container. Refrigerate for up to four days. Reheat gently in a saucepan, adding a small splash of water if the sauce becomes too thick. The beans can also be frozen for up to two months.Wine Advice
A fruity Zinfandel works particularly well with the sweet and smoky barbecue flavours. A full-flavoured Syrah is another excellent choice for grilled dishes and smoky beans.Nutrition values
Serving: 1 gr | Calories: 450 kcal | Carbohydrates: 90 g | Protein: 16 g | Fat: 7 g | Saturated Fat: 2 g | Sodium: 850 mg | Sugar: 34 g