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Smoky-Spicy-Sweet Vegetarian Barbecue Beans

Smoky-Spicy-Sweet Vegetarian Barbecue Beans

I’ve been eyeing this recipe since I got my copy of Recipes From the Root Cellar last June. But what with our cross-country move and baby and all, I never got a chance to make it last summer.

Big pot of barbecued beans by Eve Fox, Garden of Eating blog, copyright 2011

But since June is nearly over, I decided it was finally time to carpe diem and I cooked up a big ol’ pot of these lovely beans a few days ago as part of my Fourth of July Feast. These vegetarian beans make a nice addition to any party (particularly one where there may be a ton of grilled meat served) so that non-flesh-eating brothers and sisters need not suffer any protein-deprivation.

Red Kidney Beans, photo by Bennett V, some rights reserved

I used kidney beans since I had a bunch of them in the pantry but I think that I might go with pintos next time around since they’re even creamier.

After the soaking comes the cooking. It’s crucial to cook the beans to your desired softness before adding the other ingredients since the acid in the tomatoes will stop the beans from softening any further, no matter how long you cook ‘em.

Kidney beans finished cooking by Eve Fox, Garden of Eating blog, copyright 2011

Then you add the other ingredients (tomatoes, molasses, chipotles, onion, garlic, etc.,) and move the beans into the oven to bake for several hours. Mine had to shove over to make room for the cornbread for a little while but they seemed to get along just bee-yoo-ti-fully in spite of the cramped quarters and heated atmosphere.

Beans and cornbread baking by Eve Fox, Garden of Eating blog, copyright 2011

Like any dish made with dried beans, a little forethought is required to allow time for the beans to soak overnight and for the long cooking required to render them soft, creamy and flavorful. Otherwise, the process is a breeze! And, of course, if you’re in a rush, you could use canned beans (I promise I won’t tell the foodie police if you do.) If you want to go that route, just substitute three 15-oz cans of pinto or kidney beans, drained and rinsed and begin at step two in the directions below.

Big pot of barbecued beans by Eve Fox, Garden of Eating blog, copyright 2011

These beans are delicious with coleslaw, cornbread and a green salad.

Smoky-Spicy-Sweet Barbecue Baked Beans
Serves 8
Ingredients

* 2 cups dried pinto or kidney beans, soaked overnight and drained
* 6 cups water
* 1 onion, thinly sliced
* 4 garlic cloves, minced or pressed
* 1 1/2 cups (1 15 oz can or jar) strained or pureed tomatoes or unseasoned tomato sauce
* 1/3 cup firmly packed brown sugar
* 2 Tbsps minced chipotle pepper canned in adobo sauce
* 2 Tbsps soy sauce

Directions

1. Combine the beans with the water in a large saucepan. Bring to a boil, then reduce the heat slightly and boil gently, covered for 1 to 1 1/2 hours, until the beans are completely tender. Do not undercook; the beans will not soften further once they’re combined with the tomatoes.

2. Preheat the oven to 300 F. Using a slotted spoon, transfer the beans to a large oven-safe pot with lid or covered casserole dish. Add the onion, garlic, tomato puree, brown sugar, chipotles and soy sauce and stir to combine evenly.

3. Cover and bake for 2 to 3 hours, until the sauce is a nice thick consistency. If necessary, you can remove the lid during the last 30 minutes to allow more of the liquid to cook off. Serve hot.

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Read more: 4th of July, All recipes, Basics, Blogs, Eating for Health, Food, Holidays, Life, Side Dishes, Vegan, Vegetarian,

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

36 comments

+ add your own
8:56PM PDT on Apr 14, 2014

A marvellous and very tasty collection of bean recipes.

3:58PM PDT on Sep 3, 2012

I will wait to make them when the weather gets colder. Thanks for teh recipe!

10:28AM PDT on Sep 3, 2012

I'm gonna cook me some beans!
Thanks for sharing and have a nice Labor Day people.

12:43AM PDT on Sep 3, 2012

Thank you.

12:39AM PDT on Sep 3, 2012

Thank you.

5:33PM PDT on Aug 29, 2012

Great recipes. Thanks.

5:33PM PDT on Aug 29, 2012

Great recipes. Thanks.

8:24PM PDT on Jul 2, 2012

Thanks, lovely simple recipe.

10:27AM PDT on Jul 2, 2012

I've been looking for a good baked bean recipe...thanks.

8:08PM PDT on May 12, 2012

I love this recipe & cook it often. Have now started doing ti in the slow cooker, great

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