• Most every barbecue joint and shack makes some variation of barbecued beans. They all taste a little different--a pitmaster’s prerogative--but share a similarly spicy, sweet, and smoky flavor. We wanted to develop a simple recipe that could be prepared alongside smoking ribs or pork shoulder. Here’s what we discovered: shopping list
  • Test Kitchen Discoveries shopping list
  • Cook the beans on the stovetop until soft, then transfer them to a disposable aluminum pan, wrap them tight, and nestle the pan into the bottom of the grill next to the coals (place it right in the drip pan, if using). Poke holes in the pan’s lid so the grill’s smoke can permeate the pan and flavor the beans. shopping list
  • Used dried pinto beans; canned beans will turn mushy and fall apart long before the sauce’s flavors have blended. Soak the beans in water overnight to guarantee even cooking. shopping list
  • Flavor the beans with bacon and barbecue sauce for an extra-smoky flavor. Stir a little fresh barbecue sauce into the beans just before serving to sharpen the sauce’s flavor. shopping list
  • beans on the Grill shopping list
  • Our BBQ beans finish cooking on the grill, where they pick up smoke and pork flavors. Here’s how to let the flavors in and keep the grease out. shopping list
  • 1. When the beans are tender and the sauce is slightly thickened, transfer the beans to a 13 by 9-inch disposable aluminum pan. Wrap tightly in foil and poke several holes in the foil so that the juices from the ribs can flavor the beans. shopping list
  • 2. When you’re ready to add more coals, nestle the beans in the pan already on the bottom of the grill. Replace the cooking grate, making sure to position the ribs directly above the beans. shopping list

How to make it

  • This recipe is meant for a charcoal grill. If you’re cooking on a gas grill, omit step 3 and finish cooking the beans in a 300-degree oven for 2 to 2 1/2 hours.
  • 4 slice bacon , chopped fine
  • 1 minced onion
  • 4 cloves garlic , minced
  • 1 pound pinto beans , soaked overnight (see photo)
  • 6 cups water
  • 1 cup barbecue sauce (see related recipe)
  • 1/3 cup packed light brown sugar
  • 2 tablespoons brown mustard
  • 1 teaspoon hot sauce
  • Table salt
  • 1. Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
  • 2. Stir in 1/2 cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 tea-spoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to 13 by 9-inch disposable aluminum pan and wrap tightly with aluminum foil. Using paring knife or skewer, poke holes in foil.
  • 3. In step 4 of Kansas City Sticky Ribs recipe (when new coals are added), nestle pan with beans inside disposable pan already in grill. Replace cooking grate and position ribs directly above beans. Cover grill and cook until beans are smoky and completely tender, about 2 hours. Discard foil, stir in remaining 1/2 cup barbecue sauce, and season with salt. Serve.

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  • CookJa 6 years ago
    Am retired and do large whole sides of BBQ rib dinners....

    Have been using this bean recipe for a year or so...GREAT...Only add more bacon... EZ and simple...18lt roaster full...

    simon1249@ yahoo
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