Best Barbecued Beans Recipes

SLOW-COOKER BARBECUED BEANS

Steps:

• In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
• In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.

BARBECUED STYLE GREEN BEANS

Steps:

• Brown bacon in skillet until crisp, and then break into pieces, reserving 2 tablespoons bacon drippings.
• Saute onions in the bacon drippings.
• Combine ketchup, barbecue sauce, brown sugar, worcestershire, and salt, and stir into bacon and onions.
• Pour mixture over green beans, and mix lightly.
• Bake at 350 degrees for 25-30 minutes, or until beans are tender.

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.

BARBECUED LIMA BEANS

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender., Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

TEXAS-STYLE BARBECUED BEANS

Steps:

• Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels.
• In 4 to 5-quart slow cooker, combine all remaining ingredients; mix gently. Crumble bacon; sprinkle over bean mixture.
• Cover; cook on low setting for 4 to 6 hours.

BARBECUED SMOKED SAUSAGE AND LIMA BEANS

Steps:

• In a large nonstick skillet, saute the onion, green pepper and garlic in oil for 1 minute. Add sausage; cook and stir 4-5 minutes longer or until sausage is lightly browned. Stir in the tomatoes, brown sugar, vinegar, mustard, chili powder, ginger, salt and pepper. Bring to a boil. Stir in lima beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve over rice.

SWEET AND SPICY BARBECUED PINTO BEANS

Steps:

• Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to a boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.

HAM STEAK WITH BARBECUED BAKED BEANS

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Cook ham steak in oil 6 to 8 minutes, turning once, until browned and hot. Remove steak to deep serving platter; cover to keep warm.
• In same skillet, cook bell pepper and onion over medium heat 2 to 4 minutes, stirring frequently, until crisp-tender. Stir in beans and barbecue sauce. Heat until bubbly. Pour beans over ham.

BARBECUED BEEF AND BEANS

Steps:

• In a skillet, cook beef, onion and garlic over medium heat meat beef is no longer pink. Drain; place in a large greased roaster or casserole. Stir in the barbecue sauce, ketchup, molasses and brown sugar. Add all beans and mix well. , Bake, uncovered, at 325° for 30 minutes. Cover and bake another 30 minutes.

CALIFORNIA BARBECUED BEANS

Steps:

• Place the beans and 6 cups water in a large Dutch oven.
• Bring to a boil over high heat and cook for 5 minutes.
• Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
• Drain the beans; clean and dry the pot.
• Cook the bacon and ham in the Dutch oven over medium heat until the fat renders and the pork is lightly browned, 5-7 minutes.
• Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Add the drained beans and 6 cups water; bring to a simmer.
• Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
• Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
• Continue to simmer, uncovered, until the beans are completely tender and the sauce is thickened, about 1 hour (if the mixture becomes too thick, add water).
• Stir in the cilantro and vinegar and season with salt to taste.
• Serve.

BARBECUED LIMA BEANS

Steps:

• Wash beans; sort.
• Soak beans in water to cover in a large bowl 8-12 hours.
• Transfer beans and soaking water to a large saucepan.
• Heat to boil over medium-high heat.
• Reduce heat to medium-low; simmer 1 hour.
• Drain.
• Heat oven to 350°F.
• Combine beans, bacon, tomato soup, onion, bell pepper, brown sugar, ketchup, mustard, and Worcestershire saucen a large bowl; mix well.
• Transfer mixture to a 13" x 9" baking pan.
• Bake until hot and bubbly, about 1 hour.

CALIFORNIA BARBECUED BEANS, ADAPTED FROM COOK'S COUNTRY RECIPE - (4.3/5)

Steps:

• If you can find them, pinquito beans (a variety grown in the Santa Maria Valley) are traditional in this dish. Bottled taco sauce is available in the Mexican aisle of most grocery stores. Don't add the tomato puree, taco sauce, brown sugar, and salt before the beans have simmered for an hour; they will hinder the proper softening of the beans. Cook bacon in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour. IF MAKING HOMEMADE TACO SAUCE: Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes. Remove and cool. May be kept in refrigerator for several days. Stir in tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.) Season with kosher salt, if needed. Garnish with fresh cilantro, if desired. Serve. (Beans can be refrigerated for up to 4 days.)

SPICY BARBECUED PORK TENDERLOIN WITH GREEN BEANS

Steps:

• Heat oven to 450°F. Line shallow roasting pan with foil. In small bowl, mix stir-fry sauce, barbecue sauce, honey and crushed red pepper until well blended. Reserve 1/2 cup sauce for serving.
• Place pork in pan; tucking small ends under for even cooking. Insert meat thermometer to tip is in thickest part of pork. Brush pork with about 1/4 cup of the remaining sauce.
• Bake uncovered 15 minutes. Remove from oven. Arrange green beans around pork; drizzle green beans with sauce. Sprinkle beans with almonds. Bake 10 to 15 minutes, brushing pork occasionally with drippings, until thermometer reads 155°F and beans are almost tender. Cover pork with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
• Serve pork with green beans and reserved 1/2 cup sauce.

BARBECUED BAKED BEANS

Steps:

• Cover the beans by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
• Drain the beans, place in a large saucepan, and cover by 2 inches with cold water. Bring to a boil over high heat, reduce the heat to medium, cover the pot slightly, and cook until very tender, 1 to 1 1/2 hours. Drain the beans and place in a large bowl.
• Preheat the oven to 325°F.
• Heat the oil in a large sauté pan over high heat. Add the bacon and cook until golden brown and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum, bring to a boil, and cook until almost completely evaporated, 5 minutes. Add the mixture to the beans along with the honey, molasses, stock, barbecue sauce, bacon, and half of the cilantro. Season with salt and pepper and mix gently to combine.
• Transfer the mixture to a 10-inch round baking dish, cover, and bake for 20 minutes. Check to see if the mixture is dry; if it is, add a little more stock. Continue baking for another 20 minutes. Remove the lid and bake until golden brown on top, another 15 minutes.
• Remove from the oven and let sit for 10 minutes. Garnish with the remaining cilantro before serving.

BARBECUED PORK WITH BEANS

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine pork and beans and 2 tablespoons Worcestershire sauce; place in a greased 11x7-in. baking dish. Top with chops., Combine the ketchup, chili powder and remaining Worcestershire sauce; spoon over chops. Bake, uncovered, at 350° for 50-55 minutes or until meat is tender.

BARBECUED LIMA BEANS AND HAM

Steps:

• Heat beans, salt, and water to boiling; Cover; simmer 1 hour.
• Drain; reserve liquid.
• Heat oven to 350 degrees F.
• Layer beans, ham and onion in 2 quart baking dish.
• Stir remaining ingredients and 1/2 cup reserved liquid.
• Pour over beans.
• Cover and bake 1 hour, or until beans are tender, adding liquid as needed.

BARBECUED LIMA BEANS BAKED

Steps:

• In a casserole dish (I use cast iron pot) brown bacon till crisp.
• Set bacon aside.
• Add oil to bacon fat and fry onions and garlic about 5 minutes.
• Crumble bacon.
• Add all the rest of the ingredients to pot.
• Bake at 350°F for 2 hours.

BARBECUED BEEFY BEANS

Steps:

• Heat vegetable oil in a large skillet over medium heat; sauté ground beef with onions until beef is browned and onions are tender.
• Pour off excess fat, and add remaining ingredients.
• Pour into a 1 1/2-quart casserole dish, and bake at 350°F for 30 minutes.

HAM STEAK WITH BARBECUED BAKED BEANS

Steps:

• In 12" skillet, heat oil over Medium heat.
• Cook ham steak in oil 6-8 minutes, turning once, until browned and hot.
• Remove steak to deep serving platter; cover to keep warm.
• In same skillet, cook bell pepper and onion over Medium heat 2-4 minutes, stirring frequently, until crisp-tender.
• Stir in beans and barbecue sauce.
• Heat until bubbly.
• Pour beans over ham.

CALIFORNIA BARBECUED BEANS

Steps:

• 1. Cook bacon and ham in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour. 2. Stir in tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.) Stir in cilantro and vinegar and season with salt. Serve. (Beans can be refrigerated for up to 4 days.)