Stove Top Barbecue Beans

Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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

How to Make Stove Top Barbecue Beans


  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

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