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bbq beans in black cast iron skillet

Texas Style BBQ Beans

These BBQ beans combine smoked meats, molasses, and canned pinto beans for the ultimate bbq side dish in half the time of traditional baked beans.
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Prep Time: 15 minutes
Cook Time: 1 hour
Course: Side Dish
Cuisine: American, BBQ, southern
Servings: 8 people
Calories: 442kcal
Author: Marwin Brown

Ingredients

  • 4 15 oz canned Pinto Beans rinsed and drained
  • 1 Yellow Onion diced
  • 1 Bell Pepper diced
  • 4 Garlic Cloves minced
  • 2 cups BBQ Sauce
  • 2 tablespoon dijon mustard
  • 1 Piloncillo Cone grated, substitute ½ cup brown sugar
  • 1 cup Molasses
  • 1 teaspoon smoked paprika
  • ¼ teaspoon allspice
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Kosher salt Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 2 cooked smoked pork ribs chopped
  • 1 cooked smoked sausage link diced
  • ½ pound cooked smoked brisket chopped

Instructions

  • Mix dry spices together in a small bowl or ramekin. Set aside
  • Saute onions and peppers in pan over medium heat for 15-20 minutes until caramelized and translucent.
  • Add garlic and a ¼ of the seasoning mix sauté 2 minutes.
  • Add the barbecue sauce, molasses, brown sugar, mustard, and another quarter of the spices, and mix well. Allow to simmer 10-15 minutes.
  • Add the beans plus the leftover smoked meats and remaining spice mix. Stir thoroughly. Cover and simmer for 20 minutes stirring occasionally to ensure the beans don’t burn at the bottom. Remove lid and cook for 5 minutes more.
  • Serve.

Notes

  • Rinse canned beans thoroughly. The canning liquid can dull flavors and make the finished beans taste overly salty. A quick rinse gives you a cleaner barbecue flavor profile.
  • Cook the aromatics until sweet. Onions and peppers should be softened and lightly caramelized before adding the beans. This step builds natural sweetness and reduces the need for extra sugar.
  • Break up the piloncillo completely. Large chunks take longer to dissolve and can create uneven sweetness. Grate or finely chop it before adding, otherwise allow for longer cooking so that it dissolves fully.
  • Reduce uncovered for thicker beans. The key to great stovetop BBQ beans is evaporation. Leave the pot uncovered during the last 10 to 15 minutes to concentrate flavors and create that sticky barbecue texture.
  • Create "pit bean" texture on the stovetop. Once the beans have thickened, let them sit undisturbed over low heat for 3 to 5 minutes. Small caramelized spots will form on the bottom and sides of the pot, mimicking the concentrated flavors found in traditional pit beans.
  • Rest before serving. Let the beans sit off the heat for 10 minutes. The sauce continues to thicken and cling to the beans, creating a richer mouthfeel.
  • Balance sweetness with acidity. If the molasses and piloncillo make the beans too sweet, a splash of apple cider vinegar brightens the flavor and sharpens the barbecue profile.

Nutrition

Calories: 442kcal | Carbohydrates: 75g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 39mg | Sodium: 1231mg | Potassium: 1204mg | Fiber: 5g | Sugar: 57g | Vitamin A: 793IU | Vitamin C: 21mg | Calcium: 160mg | Iron: 5mg
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