These sweet and tangy barbeque beans are the perfect side dish for your next barbeque or picnic. With a rich and smoky flavor, these beans are slow-cooked to perfection, allowing all the flavors to meld together. The combination of sweet and savory flavors makes these beans irresistibly delicious. They're easy to make and are sure to be a crowd-pleaser. Serve them alongside grilled meats or enjoy them on their own as a vegetarian main dish.
Ingredients
- 1 pound dried pinto beans
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
Directions
- Rinse the pinto beans and remove any small stones or debris. Place them in a large pot and cover with water. Let them soak overnight.
- Drain and rinse the soaked beans. Return them to the pot and add enough water to cover them by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat and simmer for 1 hour or until the beans are tender.
- In a separate skillet, cook the bacon until crispy. Remove the bacon from the skillet and crumble it into small pieces.
- In the same skillet, sauté the chopped onion and minced garlic until they are translucent and fragrant.
- Add the sautéed onion and garlic to the pot of cooked beans.
- In a mixing bowl, combine the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, liquid smoke, salt, and black pepper. Stir until well combined, then pour the sauce over the beans.
- Stir the beans and sauce together until the beans are well coated. Simmer for an additional 30 minutes to allow the flavors to meld together.
- Just before serving, sprinkle the crumbled bacon over the top of the beans for added flavor and texture.
- Serve the sweet barbeque beans hot as a side dish or as a vegetarian main course. Enjoy!
