Best Quick Bbq Beans Recipes

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QUICK BBQ BEANS



Quick BBQ Beans image

This is very quick and simple to make. If we are having company, I can double the recipe without adding a lot of time making this recipe.

Provided by Judy-Jude

Categories     Beans

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 (16 ounce) can baked beans, undrained (I use B&M)
1/4 cup barbecue sauce (I use Open Pit)
1 tablespoon butter
1/4 cup onion, chopped
2 slices bacon, cut into match stick lengths
1 clove garlic, minced
salt and pepper
1 tablespoon horseradish, reserve for sauce

Steps:

  • In a saute pan, heat butter, add bacon, onion and garlic.
  • Saute until onion and garlic is soft, not brown.
  • Add barbeque sauce and simmer on low for 10 minutes.
  • With slotted spoon, remove the bean mixture to serving bowl.
  • By using the slotted spoon, it will allow enough of the sauce to remain with the beans and leave plenty in the saute pan for the sauce.
  • With remaining sauce in saute pan, add 1 TB.
  • horseradish and simmer until hot.
  • Serve on the side to drizzle over steak and we also enjoy this with ham steak.
  • We serve this with ham or steak, hot rolls and cole slaw.

INSTANT POT BARBECUE BEANS



Instant Pot Barbecue Beans image

Traditional baked beans need to cook for hours, but these Instant Pot ones are ready in 40 minutes! They also use a secret ingredient: bourbon. To make the dish vegetarian, simply omit the bacon.

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices thick-cut bacon, diced
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
3/4 cup low-sodium chicken broth
2 15.5-ounce cans navy or small white beans, drained and rinsed
2/3 cup packed light or dark brown sugar
1/4 cup molasses
3 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 tablespoons bourbon
1 tablespoon Dijon mustard

Steps:

  • Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
  • Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
  • Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.

BBQ BEANS



BBQ Beans image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 14

1 pound pinto beans, soaked overnight
7 cups water
1 bay leaf
1 onion, diced
3/4 pound ground chuck
1 clove garlic, minced
1 teaspoon sweet paprika
1 teaspoon dried thyme
1 tablespoon chili powder
3/4 cup ketchup
1/4 cup dark brown sugar
1/3 cup yellow mustard
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper

Steps:

  • Quick soak method for beans: Cover beans with water, bring to a boil. Turn off heat, let stand 1 hour. Drain.
  • Place pinto beans in a large pot with water and bay leaf, and bring to a boil. Reduce heat to a steady boil and cook until tender, about 1 hour.
  • In the meantime, heat a 12-inch non-stick pan over medium heat. When hot but not smoking, add onions and cook, stirring often until they begin to soften. Add 2 tablespoons of the bean cooking water and cook until the onions are softened, about 5 to 6 minutes.
  • Add the ground chuck and garlic and cook, stirring often, until the meat is brown and cooked through, about 5 to 7 minutes.
  • Stir in paprika, thyme, chili powder, ketchup, brown sugar, mustard and Worcestershire sauce. Mix until all ingredients are combined. Pour into pot with beans and stir. Season, to taste, with salt and pepper. Continue cooking until flavors have come together and beans are tender and cooked through and the sauce has thickened.

THE BEST BARBECUE BAKED BEANS



The Best Barbecue Baked Beans image

It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.

Provided by Chef John

Categories     Baked Beans

Time 11h20m

Yield 12

Number Of Ingredients 19

1 pound dried red beans
3 quarts water
1 bay leaf
1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
1 yellow onion, chopped
1 cup barbecue sauce
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup packed light brown sugar
3 tablespoons molasses
2 tablespoons yellow mustard
1 teaspoon Worcestershire sauce
1 tablespoon smoked paprika
⅛ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
2 ½ cups reserved bean cooking liquid
6 slices thick-cut bacon

Steps:

  • Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
  • Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  • While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
  • Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg

QUICK BARBECUED BEANS



Quick Barbecued Beans image

Baked beans are a simple, classic recipe, and cooking them on the grill adds great smoky flavor. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 6

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pork and beans
1/2 cup barbecue sauce
2 tablespoons brown sugar
2 teaspoons prepared mustard

Steps:

  • In an ungreased 8-in. square disposable foil pan, combine all ingredients. , Grill, covered, over medium heat until heated through, 15-20 minutes, stirring occasionally.

Nutrition Facts : Calories 264 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 877mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 13g fiber), Protein 14g protein.

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