Stove Top Barbecue Beans

Lynnda Cloutier

By
@eatygourmet

I don't usually use chick peas, but sub with another can of kidney beans. Not a big fan of garbanzos. source unknown


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Ingredients

8 oz. thick sliced bacon, diced
1 cup diced white onion
1/2 cup seeded and diced anaheim chiles
1 tbsp. minced garlic
1 can each chick peas, navy beans and red kidney beans, drained and rinsed, 15 oz. each
1 cup each ketchup and purchased barbecue sauce ( i use kc masterpiece)
1/3 cup packed brown sugar
1/4 cup worcestershire sauce
2 tbsp. spicy brown mustard
1 tsp. tabasco sauce
salt and black pepper to taste

Directions Step-By-Step

1
Cook bacon in large pot til crisp. Transfer bacon to paper towel lined plate; discard all but 2 Tbsp. drippings. Add onion, chiles and garlic to drippings in pot and cook over medium heat til softened, 5 minutes
2
Add beans, ketchup, barbecue sauce, brown sugar, Worcestershire, mustard, and Tabasco. Bring mixture to a boil. Reduce heat to medium low. Cook til thick, about 25 minutes. Season beans with salt and black pepper to taste. Stir in bacon. Serves 8 or makes about 6 cups

About this Recipe