Best Stovetop Bbq Beans Recipes

Stovetop BBQ Beans image

Provided by Chef shapeweaver

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

6 slices bacon
1/3 cup chopped sweet onion
1/8 cup chopped green pepper (optional)
1 (15 3/4 ounce) can pork and beans, drained
1/3 cup barbecue sauce (I used Sweet Baby Ray's Hickory and Brown Sugar )

Steps:

In an 8 inch skillet, cook bacon until slightly crisp, drain bacon on paper towels.
Remove all but 2 tablepoons of bacon "drippings" and add onion and peppers ( if using ), cook until onion/pepper mixture is softened.
While veggies are cooking, crumble bacon.
After onion/pepper mixture is done, add beans and bacon.
Add BBQ sauce, and mix well until all ingredients are combined.
Stir occasionally until mixture is heated through.

Nutrition Facts : Calories 308.9, Fat 17.6, SaturatedFat 5.9, Cholesterol 31.8, Sodium 968.8, Carbohydrate 29.1, Fiber 7.3, Sugar 1.4, Protein 10.9

Saucy Stovetop Bacon Beans image

Provided by Molly Yeh

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

5 thick-cut slices bacon (140 grams)
1 medium yellow onion (190 grams), chopped
1 red bell pepper (200 grams), chopped
Kosher salt
2 garlic cloves, chopped
1 to 2 tablespoons harissa
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 teaspoon ground cinnamon
One 15-ounce (425 grams) can tomato sauce
1/4 cup (60 grams) molasses
2 tablespoons (30 grams) balsamic vinegar
1 cup low-sodium chicken stock or water
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing
Cilantro leaves, for finishing

Steps:

Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside.
Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat.
Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately.

Stove Top Baked Beans from Scratch image

Provided by Chef Heather

Categories Beans

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb bacon, diced
1 large vidalia onion, diced
1 tablespoon garlic, minced
1 lb dried navy beans, soaked overnight and drained
1/2 cup cane syrup
1/2 cup light brown sugar
2 1/2 cups ketchup
1/4 cup yellow mustard
4 quarts chicken broth
salt and black pepper, to taste

Steps:

Heat bacon in a large pot over medium heat until crispy.
Add the onions and saute for 3 to 4 minutes. Season with salt and pepper.
Add the garlic and beans to the pot and cook for 1 minute.
Add the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper.
Add chicken broth. Bring the liquid to a boil and reduce to a simmer.
Cook the beans for about 4 hours, or until tender, stirring occasionally. Add water if needed to prevent the beans from burning.