Tender pinto beans simmered with peppery bacon, barbecue/tomato sauce, herbs and spices
BBQ Baked Beans
Tender pinto beans simmered with peppery bacon, barbecue/tomato sauce, herbs and spices. A classic Stampede staple side dish
Soak your beans overnight in a large container. Cover with lots of cold water, the beans should be completely submerged with plenty of water on top. The beans will expand overnight!
Drain the beans and place in a large dutch oven or soup pot. Cover with cold water and bring to a boil. Boil for one hour
Drain the beans and reserve 2 cups of the bean water
Clean your pot or dutch oven and saute the bacon until crispy. Add your yellow onions and bell peppers, saute for 2-3 minutes. Add the smoked paprika and stir in.
Add the beans back in with the bbq sauce, tomato sauce, apple cider vinegar, reserved bean water and the reserved beef braising liquid if using. Throw in the bay leaves and bring everything to a simmer.
Cover the pot with a lid or foil and slowly cook the beans in an oven at 325F for 2-3 hours or until tender. If the braising liquid gets too low or is browning too much, add some more water.
Remove the lid of the beans with a half hour left of cooking to allow the sauce to thicken. These beans are good to go when tender but will always be better the next day after they have fully absorbed all the flavors.
Use your reserved braising liquid from the Barbecue Beef recipe to amp up these beans!