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Barbecue Beans

Veggie.Lover's picture
Ingredients
  Dried kidney beans 2 Cup (32 tbs)
  Onion 1 Small
  Tomato chili sauce 12 Ounce
  Vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil/Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic powder 1⁄2 Teaspoon
  Powdered mustard 2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Prepared mustard 1 1⁄4 Tablespoon
  Brown sugar 1 Cup (16 tbs), packed
  Hot pepper sauce 1⁄4 Teaspoon
  Dry parsley flakes 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Soak beans in 2 quarts of lukewarm water overnight. Drain, discarding water.
Peel and quarter onion. Place beans in a 4-quart pot with 4 cups water. Add onion and bring to a boil. Reduce heat and cook partially covered for about 45 minutes or until beans are just tender.
Drain beans, saving liquid. Discard onion. Place beans in a heavy Dutch oven or casserole with a cover. Add 1 cup of reserved cooking liquid to the beans.
Barbecue Sauce: Combine all ingredients in a bowl. For an extra-spicy sauce, add extra garlic powder, cayenne, hot pepper sauce and mustard. The flavors will mellow considerably during cooking. Pour sauce over beans.
Cover and bake at 300° F. for 2 to 3 hours until sauce has thickened and beans are thoroughly cooked. If necessary, remove cover during last half hour of baking to reduce liquid.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Preparation Time: 
5 Minutes

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