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

Serves: 6

Ingredients

  • 2 Tbsp. canola oil
  • 1 large sweet onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • ½ cup bottled barbecue sauce
  • ¼ cup brown sugar
  • 1 Tbsp. dried mustard
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • 1 cup canned tomato purée
  • 4 cups canned pinto beans, drained and rinsed
  • 1 Tbsp. cider vinegar

Directions

  • 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.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. canola oil
  • 1 large sweet onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • ½ cup bottled barbecue sauce
  • ¼ cup brown sugar
  • 1 Tbsp. dried mustard
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • 1 cup canned tomato purée
  • 4 cups canned pinto beans, drained and rinsed
  • 1 Tbsp. cider vinegar

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat6g
Saturated Fat0.5g
Cholesterol0mg
Sodium870mg
Total Carbohydrate69g
Dietary Fiber5g
Sugars50g
Protein5g