Best 20 Barbecue Beans Recipes

JACK STACK BARBECUE BEANS

Steps:

• Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.
• This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

BARBECUE GREEN BEANS

Steps:

• Place the chopped bacon in a large saucepan, and cook over medium-high heat, stirring occasionally, until evenly browned and crisp, 6 to 8 minutes. Remove the bacon and set aside. Drain the grease from the pan.
• Stir the vinegar, white sugar, and brown sugar into the pan. Bring the mixture to a boil over medium heat. Drain 2 cans of green beans and add them to the vinegar mixture. Pour 2 undrained cans of beans into the mixture, and stir the bacon back into the beans. Stir lightly to combine. Sprinkle with salt and pepper to taste.
• Bring the mixture to a boil, reduce the heat, and simmer until the sauce is thickened and the flavors have blended, about 20 minutes.

BARBECUE BEANS

Steps:

• In a large skillet, cook beef with celery, onion and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in the brown sugar, ketchup, ginger and cloves. Stir in beans. , Transfer to a 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until beans reach desired thickness.

BARBECUE BUTTER BEANS

Steps:

• In a bowl, combine the beans, brown sugar, ketchup and onion. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bacon. Bake, uncovered, at 350° for 1-1/2 hours.

BARBECUE BAKED BEANS (PIT BEANS)

Steps:

• bake the bacon on a sheet pan at 350 degrees until crispy.
• remove bacon and crumble it.
• on the sheet pan add the onions to the bacon drippings in a single layer and place back in the oven for a few minutes until they are translucent.
• place all of the ingredients in a large aluminum roasting pan and gently fold until all of the ingredients are combined.
• Bake at 350 degrees for 1 to 1/2 hours.

ONE-POT BARBECUE PORK AND BEANS

Steps:

• Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.
• Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.
• Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.
• Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.
• Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

GATES & SONS KC BARBECUE BEANS

Steps:

• In a cast-iron pot, combine all ingredients.
• Cook on the grill, stirring occasionally, until hardened "crust" forms on top of beans, about 20 minutes.

BARBECUE "BAKED" BEANS

Steps:

• Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
• Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
• If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
• Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
• Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
• Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

BARBECUE PORK AND BEANS FOR A CROWD

Steps:

• Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
• When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
• Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.

SLOW COOKER BARBECUE BEANS

Steps:

• Place beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a slow cooker combine ground beef, bacon, onion, baked beans, kidney beans, lima beans, ketchup, liquid smoke, salt, hot sauce and garlic powder. Cook on low for 4 to 6 hours.

BARBECUE BEANS WITH GROUND BEEF AND BACON

Steps:

• Set oven to 350°F.
• Grease a 3-quart baking dish.
• In a Dutch oven brown the beef with onion, garlic and chili flakes, stirring with a wooden spoon to crumble the beef.
• Cook beef until no longer pink; drain fat.
• Stir in bacon and all remaining ingredients; heat until simmering, adjusting seasoning to taste.
• Transfer into prepared baking dish.
• At this point you can chill for a minimum of 8 hours and then bake later.
• Bake for about 1 hour, stirring occasionally.

CROCK POT SOUTHERN-STYLE BARBECUE GREEN BEANS WITH BACON

Steps:

• In a small skillet over medium-high heat, cook the bacon until crisp. Drain on paper towels, crumble and set aside.
• Grease the inside of the slow cooker with some of the bacon drippengs.
• Add the onion to the skillet and cook, stirring, until softened, about 5 minutes.
• Put the beans, crumbled bacon, and onion in the cooker. Pour over the barbecue suace, cover, and cook on Low until the beans are tender and glazed, 6 to 7 hours. Serve hot!

SPICY BARBECUE BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef and bulk sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon into small pieces and add to beef mixture; transfer to a large casserole dish.
• Stir pork and beans, onion, molasses, barbeque sauce, liquid smoke, cayenne pepper, Worcestershire sauce, mint, salt, bitters, and hot sauce into the beef mixture.
• Bake in preheated oven until heated through and thick, about 45 minutes.

SLOW-COOKER BARBECUE BEANS AND BEEF

Steps:

• In 3 1/2- to 4-quart slow cooker, mix onion and bacon. Top with beef. Pour barbecue sauce over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Cut beef into 1/2-inch pieces. Pour juices from cooker through strainer into small bowl, reserving onion, bacon and 1/2 cup juices. Return beef, onion, bacon and 1/2 cup juices to cooker. Stir in baked beans. Increase heat setting to High. Cover; cook 40 to 50 minutes or until thoroughly heated.

EL POLLO LOCO BARBECUE BLACK BEANS

Steps:

• In a sauce pan add the bacon grease, onion, pepper and garlic; cook until tender. Mix in all remaining ingredients. Heat until bubbling (20 to 30 minutes).

BOURBON BARBECUE BAKED BEANS

Steps:

• 1) If you plan to use dried beans, follow their instructions for soaking them. If you plan to use canned beans, move on to the next step. 2) Make sure you are using a 2 quart or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches. And what the heck, go ahead and cook an extra slice or two and eat it when nobody is watching. 3) Pour off the bacon fat into a coffee cup leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat. When the fat in the cup begins to cool, but before it hardens, move it to a plastic tub and store it in the fridge. You can use this later for cooking onions or veggies. 4) Add the onions and peppers and cook them until they wilt. 5) Add everything else. There are three good ways to cook these beans: * On your grill/smoker. If you have a smoker, put them below the meat for about 3 hours at 225F. They will collect flavorful, smoky drippings from the meat laden with seasoning from the rub. Just be sure they don't burn. * In your oven. Put the pot in your oven uncovered for 2 hours at 250F. Stir every 30 minutes to make sure they don't burn. * On the stovetop. Bring to a gentle boil over medium heat and then turn it back to simmer for 30 minutes without a lid. Stir and scrape the bottom with a wooden spoon every 10 minutes to prevent burning and sticking. Try to keep the bay leaf submerged. 6) Remove the bay leaf. Taste and adjust the flavors as you see fit. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter, or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.

BARBECUE KIELBASA AND BEANS

Steps:

• Heat oven to 350°.
• Grease a 3 quart casserole dish.
• Mix all ingredients in a large bowl.
• Pour into prepared pan, cover and bake for 1 hour.

HAWAIIAN BARBECUE BEANS

Steps:

• In a 4-qt. slow cooker, combine the beans, pineapple, barbecue sauce and ginger. Cover and cook on low for 5-6 hours. Stir in bacon before serving.

BROTHER'S BARBECUE BAKED BEANS RECIPE

Steps:

• In skillet sauté onions in a little oil until soft. Add 2 cans pork and beans or baked beans.
• Stir beans into the sautéed onion while onion is still in skillet and warm. Stir in rest of ingredients,turning up heat to medium and stirring well over medium heat.
• Heat all together until just before boiling point. Don't bring to boil. Stir fairly constantly while it is heating up to keep tomato component in catsup and barbecue sauce from burning.
• When at pre-boiling stage and steaming, reduce heat to simmer, continuing to stir a minute or so while heat from burner goes down to simmer.
• Cover and let simmer 30 minutes or so, every five or ten minutes stirring again to ensure that it doesn't burn or stick. When beans and sauce have reduced to a rich, thick consistency and turn darker brown color, they are ready.
• Remove from heat and serve.

BOURBON BARBECUE SLOW COOKER BEANS

Steps:

• Rinse the beans, and place in a very large pot. Cover beans with water, add the bay leaf, and bring to a boil. Simmer until all of the water is absorbed, 45 minutes to 1 hour. Remove the bay leaf.
• Place the chopped bacon in a large, deep skillet; cook over medium-high heat, stirring, until evenly browned, about 5 minutes. Drain the bacon on a paper towel-lined plate. Return the skillet to the heat, and add the ground beef; cook until the beef is cooked through and browned, about 5 minutes. Drain fat.
• Combine the beans, bacon, ground beef, sliced kielbasa, onion, green pepper, red pepper, chicken broth, barbeque sauce, Worcestershire sauce, honey, maple syrup, bourbon, and mustard in the crock of a slow cooker, and stir well to combine. Turn the slow cooker to Low heat, and cook until the beans are tender, 8 to 10 hours.