Spicy Sweet Bbq Pinto Beans Recipes

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SWEET BARBEQUE BEANS



Sweet Barbeque Beans image

Sweet barbeque beans loaded with bacon and ground beef and a surprisingly sweet flavor. The taste of these beans is to die for!

Provided by Tarene Condie

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h50m

Yield 10

Number Of Ingredients 14

6 slices bacon, chopped
1 pound ground beef
2 (16 ounce) cans baked beans with pork
1 (15.5 ounce) can navy beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
¾ cup ketchup
¾ cup packed brown sugar
3 tablespoons distilled white vinegar
2 tablespoons honey garlic sauce
2 tablespoons sweet and sour sauce
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce

Steps:

  • Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
  • Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 56.9 g, Cholesterol 40.7 mg, Fat 9.7 g, Fiber 8.7 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 1281.4 mg, Sugar 28.5 g

SWEET AND SPICY BARBECUED PINTO BEANS



Sweet and Spicy Barbecued Pinto Beans image

From the RSVP section of an old Bon Appetit Magazine. Recipe is courtesy of C Lazy U Ranch in Colorado. Can be made 1 day ahead and refrigerated. Prep time does not include overnight soaking time for beans.

Provided by DailyInspiration

Categories     Onions

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb dried pinto bean
5 cups water (or more)
1 onion, chopped
6 garlic cloves, chopped
1 bay leaf
3/4 cup ketchup
6 tablespoons dark brown sugar, packed
5 tablespoons yellow mustard
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons dried thyme

Steps:

  • Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to a boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.

SPICY-SWEET RIBS AND BEANS CROCK POT



Spicy-Sweet Ribs and Beans Crock Pot image

I found this recipe in Southern Living! Yummy! I've prepared this the night before on low to have done for an early dinner! I did tweak it. The optional ingredients were added to the original recipe from Southern Living.

Provided by Rita1652

Categories     One Dish Meal

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 (16 ounce) cans pinto beans, drained
4 lbs country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 green bell pepper, diced (optional)
3 garlic cloves, minced (optional)
1/2 teaspoon cumin (optional)
1 (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)
1 (18 ounce) bottle hickory flavored barbecue sauce
1 teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)

Steps:

  • Place beans in a 5-quart electric slow cooker; set aside.
  • Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
  • Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
  • Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
  • Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
  • Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
  • Pour over ribs; stir gently.
  • Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
  • Remove ribs.
  • Drain bean mixture, reserving sauce.
  • Skim fat from sauce.
  • Arrange ribs over bean mixture; serve with sauce.
  • Serve on a bed of rice.

Nutrition Facts : Calories 791.8, Fat 27.8, SaturatedFat 5.5, Cholesterol 168.1, Sodium 842, Carbohydrate 80.3, Fiber 11.2, Sugar 36.7, Protein 54.3

SWEET & SPICY BEANS



Sweet & Spicy Beans image

My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it's also fun for tortilla and corn chip dipping. -Sondra Pope, Mooresville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 teaspoon hot pepper sauce
Chopped green onions, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.

Nutrition Facts : Calories 201 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 712mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 7g fiber), Protein 9g protein.

SPICY SLOW COOKER PINTO BEANS



Spicy Slow Cooker Pinto Beans image

This makes a lot of beans--a 7-quart slow cooker's worth! This is not fast cooking, but low and slow. And it's not a low-calorie/low-fat meal. My mother started this recipe and was a staple in our home growing up. My brother has perfected it and shared it with us. Serve with anything you desire. In our home, it's tortillas and eggs! These freeze well and reheat/refry beautifully.

Provided by Arizona Desert Flower

Categories     Side Dish

Time 13h35m

Yield 20

Number Of Ingredients 11

2 pounds dried pinto beans, sorted and rinsed
2 large jalapeno peppers, stemmed
4 large cloves garlic
2 smoked ham hocks, or more to taste
1 large onion, cut into large chunks
2 tablespoons salt
1 ½ tablespoons cayenne pepper, or to taste
1 ½ tablespoons ground black pepper
1 teaspoon smoked paprika
1 pound thick-cut bacon, cut into 1-inch pieces
2 (7 ounce) cans chopped green chile peppers

Steps:

  • Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
  • Combine jalapeno peppers and garlic in a food processor; puree into a paste.
  • Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
  • Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
  • Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 31.1 g, Cholesterol 21.7 mg, Fat 8.1 g, Fiber 7.7 g, Protein 15.8 g, SaturatedFat 2.7 g, Sodium 1101.2 mg, Sugar 2 g

SWEET AND SMOKY BARBECUE BEANS



Sweet and Smoky Barbecue Beans image

Categories     Bean     Garlic     Side     Low Fat     Summer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

1 bacon slice
1/2 cup chopped onion
2 teaspoons minced garlic
1 8-ounce can tomato sauce
1 cup water
1/4 cup (packed) dark brown sugar
2 tablespoons dark molasses
2 tablespoons apple cider vinegar
3/4 teaspoon dry mustard
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 15- to 16-ounce can pinto beans, rinsed, drained

Steps:

  • Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons drippings from skillet.
  • Heat drippings in same skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil. Reduce heat and simmer 5 minutes, stirring often. Stir in all beans and bacon and bring to boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper.

SPICY COWBOY BEANS



Spicy Cowboy Beans image

These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 10 servings.

Number Of Ingredients 12

4 bacon strips, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium beef broth
3 cups water
1 package (16 ounces) 16-bean soup mix
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
1 poblano pepper, chopped
1/4 cup packed brown sugar
1 envelope taco seasoning
TOPPINGS: chopped fresh cilantro, shredded cheddar cheese and sour cream

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel., Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally., If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 1823mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 21g fiber), Protein 15g protein.

SWEET AND SPICY BAKED BEANS



Sweet and Spicy Baked Beans image

This recipe is a hit with guests and family. It's sweet, simple and delicious, and someone always asks for the recipe. -Elliot Wesen, Arlington, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings

Number Of Ingredients 9

2 cans (28 ounces each) baked beans
1 can (20 ounces) unsweetened crushed pineapple, drained
1 cup spicy barbecue sauce
1/2 cup molasses
2 tablespoons prepared mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (6 ounces) french-fried onions, crushed, divided
5 bacon strips, cooked and crumbled, divided

Steps:

  • In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

Nutrition Facts : Fat 9 g fat (3 g saturated fat), Cholesterol 10 mg cholesterol, Sodium 860 mg sodium, Carbohydrate 46 g carbohydrate, Fiber 7 g fiber, Protein 7 g protein.

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