Barbecued Baked Beans
If you can’t find canned pinto beans, kidney beans are a good substitute. Add a dash of hot sauce or cayenne pepper if you want more heat.
Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 2 Tbsp. canola oil
- 1 large sweet onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1⁄2 cup bottled barbecue sauce
- 1⁄4 cup brown sugar
- 1 Tbsp. dried mustard
- 1 tsp. ground cumin
- 1⁄4 tsp. salt
- 1 cup canned tomato purée
- 4 cups canned pinto beans, drained and rinsed
- 1 Tbsp. cider vinegar
- Preheat oven to 350F.
- Heat the oil over medium-high heat in a 3-quart Dutch oven. Add the onion and cook until just tender, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Stir in the barbecue sauce, brown sugar, mustard, cumin, salt, and tomato purée. Bring the sauce to a simmer and add the pinto beans.
- Cover the Dutch oven and bake until the beans are tender and flavorful, and the sauce has thickened slightly, about 30 minutes.
- If the sauce is still too thin (it should cling to the back of a spoon), uncover the Dutch oven and bake until some of the liquid evaporates, about 10 minutes more. Gently stir in the cider vinegar just before serving.