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1-Pot BBQ Baked Beans

🇺🇸 United States · Southern United States

Servings: 10 (1/2-cup servings) Prep: 6 hours 15 minutes Cook: 2 hours 6 minutes Total: 8 hours 21 minutes

Ingredients

  • 3 cups dry pinto beans, soaked overnight in water (at least 6 hours)
  • 1 Tbsp olive oil (or water)
  • 1 1/2 cups chopped onion
  • 1 small red bell pepper, chopped
  • 2 cups vegetable broth
  • Water, enough to cover beans by 1 inch
  • 2 Tbsp yellow or spicy brown mustard
  • 1/2 cup tomato paste, plus more to taste
  • 1/3 cup coconut sugar, to taste
  • 1/4 tsp sea salt, plus more to taste
  • 1/4 tsp black pepper, plus more to taste
  • 1-2 Tbsp chili powder, to taste
  • 1-2 tsp liquid smoke
  • 1 tsp hot sauce (optional)

Steps

  1. Cover pinto beans with several inches of cool water in a large pot. Soak uncovered at room temperature for at least 6 hours or overnight, then drain.
  2. Heat the pot over medium heat. Add oil (or water), onion, and bell pepper. Sauté 3-4 minutes until onion is soft and translucent.
  3. Add drained beans and vegetable broth, then add water until beans are covered by about 1 inch.
  4. Bring to a low boil, then reduce heat to a simmer. Cook uncovered for about 1 hour, until beans are tender.
  5. Stir in mustard, tomato paste, coconut sugar, salt, pepper, chili powder, liquid smoke, and hot sauce (if using).
  6. Simmer on low for 10-15 minutes to let the flavors meld.
  7. Taste and adjust seasoning as needed, adding more salt, chili powder, hot sauce, coconut sugar, mustard, or tomato paste to preference.
  8. Serve. Store leftovers covered in the refrigerator up to 5 days, or freeze up to 1 month.

Notes

Gluten-free and vegan dish inspired by Southern American BBQ baked beans.

Source: minimalistbaker.com