Bbq Red Beans Recipes

BARBECUE BEANS

Steps:

• In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
• Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
• Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
• Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

QUICK BARBECUED BEANS

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.

BBQ RED BEANS

Steps:

• In 6- to 10-quart pan over medium heat, melt butter.
• Sauté bacon, onion and celery until vegetables often, about 15 minutes.
• To pan add Barbecue Sauce, ale, Worcestershire, brown sugar, dry rub seasoning (Recipe #33812), Cajun seasoning, garlic powder, and liquid smoke.
• Bring to a boil.
• Reduce heat to simmer and add tomato paste.
• Stir occasionally and cook sauce for 15 minutes more.
• Add beans and simmer, stirring frequently, for 1 hour.

RED BEANS AND JELLY BBQ SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• BBQ jelly:
• Whisk all of the ingredients together in a mixing bowl and set aside until needed.
• In a 2 gallon stock pot over high heat, add the grapeseed oil and the onions, pepper and celery. Cook until the onions become translucent, about 15 minutes. Add the beans, garlic and andouille and cook for 5 more minutes. Remove from the stove and add the thyme, parsley, Cajun spice and the chicken stock. Pour the entire bean mixture into a casserole dish, and stir in the BBQ jelly. Bake for 20 minutes. Remove from the oven and serve.
• Serving options: Grated cheese can be added before baking or before serving.

BBQ BEANS

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.

BBQ BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
• Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.

EASY BBQ BEANS

Steps:

• Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.

THE BEST BARBECUE BAKED BEANS

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.