Barbecue Black Beans Recipes

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SLOW-COOKER BARBECUED BEANS



Slow-Cooker Barbecued Beans image

These tangy beans travel well-transport in the same pot they're cooked in and they'll stay hot for serving.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 12

Number Of Ingredients 9

1/2 lb bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 cup ketchup
1/2 cup packed brown sugar
1/4 cup mild-flavor (light) molasses
1 tablespoon cider vinegar
1 teaspoon ground mustard
2 cans (15.5 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) black beans, drained, 1/2 cup liquid reserved

Steps:

  • In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
  • In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 51 g, Cholesterol 5 mg, Fiber 10 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 18 g, TransFat 0 g

EASY BBQ BEANS



Easy BBQ beans image

Quick, simple and packed with goodness, try these beans as part of a pick-and-mix Mexican supper

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 9

1 tbsp olive oil
1 onion , thinly sliced
2 garlic cloves , chopped
1 tbsp white or red wine vinegar
1 heaped tbsp soft brown sugar
400g tin pinto beans , drained and rinsed
400ml tub passata
1 tsp Worcestershire sauce or vegetarian alternative (optional)
small bunch coriander , chopped

Steps:

  • Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.

Nutrition Facts : Calories 118 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium

BARBECUE BEANS



Barbecue Beans image

"I USED TO make Mama's beans from scratch, just like she did. But, one day when I was pressed for time, I resorted to canned beans and doctored them up a bit. To my surprise, this 'doctored dish' took first place in a contest! Of course, I've been preparing my beans this way ever since!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 9

1/2 pound ground beef
2 celery ribs, chopped
1/2 large onion, chopped
1/4 cup chopped green pepper
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 teaspoon ground ginger
Dash ground cloves
2 cans (28 ounces each) pork and beans

Steps:

  • In a large skillet, cook beef with celery, onion and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in the brown sugar, ketchup, ginger and cloves. Stir in beans. , Transfer to a 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until beans reach desired thickness.

Nutrition Facts : Calories 178 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 5g fiber), Protein 9g protein.

BBQ BLACK BEANS AND RICE



BBQ Black Beans and Rice image

One of my favorite recipes from 1,001 Vegetarian Recipes. Also one of the first recipes I tried to cook when I first became a vegetarian. Sounds funny, tastes great! Even my carnivorous roommate from college loved this one.

Provided by I Cook Therefore I

Categories     Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 small white onion, diced
1 small green bell pepper, diced
1 1/4 cups water
1/2 cup white rice
1 cup frozen corn kernels, thawed
1 cup black beans
1/2 cup barbecue sauce

Steps:

  • Heat oil over medium heat
  • Add onions and bell peppers and cook until softened.
  • Stir in the water and bring it to a boil.
  • Stir in the rice and return to boil.
  • Cover and simmer for 20 minutes or until rice is tender.
  • Stir in the corn beans and BBQ sauce and heat through.
  • Enjoy!

Nutrition Facts : Calories 245.4, Fat 4.7, SaturatedFat 0.7, Sodium 260.9, Carbohydrate 44.9, Fiber 6.2, Sugar 2.4, Protein 7.5

THE BEST BARBECUE BAKED BEANS



The Best Barbecue Baked Beans image

It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.

Provided by Chef John

Categories     Baked Beans

Time 11h20m

Yield 12

Number Of Ingredients 19

1 pound dried red beans
3 quarts water
1 bay leaf
1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
1 yellow onion, chopped
1 cup barbecue sauce
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup packed light brown sugar
3 tablespoons molasses
2 tablespoons yellow mustard
1 teaspoon Worcestershire sauce
1 tablespoon smoked paprika
⅛ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
2 ½ cups reserved bean cooking liquid
6 slices thick-cut bacon

Steps:

  • Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
  • Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  • While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
  • Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg

BBQ BLACK BEANS AND CORN



BBQ Black Beans and Corn image

I found this recipe on Food network and I love it...my family was so in love with it. Great Hot or Cold...Great for kids also. Enjoy it...

Provided by Tylers Mom

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14 ounce) can black beans, rinsed and drained
1 (10 ounce) box frozen corn
salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons parsley or 2 tablespoons cilantro leaves, for garnish

Steps:

  • Heat oil on a medium skillet over medium high heat.
  • Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper.
  • When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Nutrition Facts : Calories 212.8, Fat 4.7, SaturatedFat 0.7, Sodium 131.2, Carbohydrate 37, Fiber 8.9, Sugar 2.5, Protein 9.2

BBQ BLACK BEAN SALSA RECIPE



BBQ Black Bean Salsa Recipe image

Give this black bean salsa recipe some kick with tangy BBQ sauce. This BBQ Black Bean Salsa Recipe is the perfect addition to a summer cookout spread.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 5m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 4

1 can (15.5 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed, drained
3/4 cup KRAFT Original Barbecue Sauce
1/2 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

SMOKY BBQ BLACK BEAN BURGER RECIPE BY TASTY



Smoky BBQ Black Bean Burger Recipe by Tasty image

Here's what you need: sweet potato, olive oil, raw walnut, black beans, cremini mushroom, kosher salt, cooked quinoa, McCormick® chili powder, McCormick® Smoked Paprika, Mccormick® ground cumin, Stubb's® Original BBQ Sauce, burger buns, butter lettuce leaves, avocado, shredded red cabbage

Provided by Ivan Diaz

Categories     Lunch

Yield 4 burgers

Number Of Ingredients 15

1 cup sweet potato, peeled and sliced into 1/4 in thick half moons
3 ½ tablespoons olive oil, divided
⅔ cup raw walnut
1 can black beans, drained, rinsed, and air-dried
2 cups cremini mushroom, washed and stemmed
1 ¼ teaspoons kosher salt, divided, plus more to taste
1 cup cooked quinoa, cooled, divided
2 ½ teaspoons McCormick® chili powder, plus more to taste
1 teaspoon McCormick® Smoked Paprika, plus more to taste
1 teaspoon Mccormick® ground cumin, plus more to taste
1 cup Stubb's® Original BBQ Sauce, divided
4 burger buns, sliced and toasted
4 butter lettuce leaves
1 avocado, peeled, pitted, and thinly sliced
1 cup shredded red cabbage

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Arrange the sweet potato in a single layer on one third of the baking sheet. Drizzle with ½ tablespoon of olive oil and toss to coat. Bake for 10 minutes, then remove the baking sheet from the oven and spread the walnuts next to the sweet potatoes, taking up another third of the baking sheet. Return to the oven for 5 minutes, then remove the baking sheet from the oven. Flip the sweet potatoes and stir the walnuts, then spread the black beans in a single layer on the remaining third of the baking sheet. Return the baking sheet to the oven and bake for another 5 minutes, until the black beans are dry and cracked open, the walnuts are golden brown, and the sweet potatoes are cooked through and browning around the edges. Remove from the oven and set aside to cool slightly. Leave the oven on.
  • Heat 1 tablespoon of olive oil in a large cast iron skillet or grill pan over medium-high heat. Add the mushrooms and ¼ teaspoon salt and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and have shrunk to half of their original size. Transfer the mushrooms to a bowl. Set aside the pan for cooking the burgers (no need to wipe it out).
  • Add the roasted black beans and walnuts to a food processor and pulse 3-4 times, until the mixture is just crumbly (do not overprocess). Add the mushrooms, sweet potatoes, ½ cup quinoa, McCormick® Chili Powder, McCormick® Smoked Paprika, McCormick® Ground Cumin, remaining teaspoon of salt, and ¼ cup Stubb's® Original BBQ Sauce and pulse until the sweet potatoes and mushrooms are broken down into smaller pieces and the mixture is well combined but still has some texture; do not overprocess into a paste.
  • Transfer the black bean mixture to a large bowl and stir in the remaining ½ cup quinoa. Season with more salt, chili powder, paprika, and/or cumin to taste.
  • Line the baking sheet with a clean sheet of parchment paper.
  • Using a ½-cup measuring cup and wet hands, pack the black bean mixture into the measuring cup, then tap out onto the palm of one hand. Use the other hand to gently press into a ½-inch-thick patty. Carefully place on the prepared baking sheet, then repeat to make 3 more patties. Chill the patties in the refrigerator, uncovered, for 30 minutes.
  • In the same pan used for the mushrooms, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the burgers to the pan and cook for 8-10 minutes, carefully flipping halfway, until browned on both sides. Brush the top of each patty with 1 tablespoon of Stubb's® Original BBQ Sauce, then transfer the pan to the oven for 10 minutes, or until the sauce starts to brown.
  • To assemble, place a leaf of butter lettuce on the bottom half of a toasted bun, then top with a black bean patty, ¼ of the avocado, and ¼ cup red cabbage and drizzle with 2 tablespoons of Stubb's® Original BBQ Sauce. Finish with the top bun. Repeat with the remaining ingredients.
  • Enjoy!

EL POLLO LOCO BARBECUE BLACK BEANS



EL POLLO LOCO BARBECUE BLACK BEANS image

Categories     Bean

Yield 6

Number Of Ingredients 8

1 1/2 tablespoon bacon grease or oil
1 small onion, diced
1 small yellow bell pepper, diced
1/2 teaspoon garlic, minced
2 pounds canned black beans
1 cup barbecue sauce
1/4 teaspoon liquid smoke
2 tablespoons canned chipotle chiles in adobo sauce, or more to taste (optional)

Steps:

  • In a sauce pan add the bacon grease, onion, pepper and garlic; cook until tender. Mix in all remaining ingredients. Heat until bubbling (20 to 30 minutes).

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