1-Pot BBQ Baked Beans
User Reviews
4.7
1-Pot BBQ Baked Beans
Description
This recipe calls for pinto beans soaked overnight, which soften to cook evenly and reduce cooking time. The beans are simmered in a pot with vegetable broth, water, onion, and red bell pepper until tender. Following that, a BBQ-style sauce is made using tomato paste, mustard, coconut sugar (which can be swapped with maple syrup or stevia), chili powder, liquid smoke for bacon-like smokiness, black pepper, and salt.
The sauce ingredients are stirred into the beans and cooked low and slow to meld flavors deeply. Optionally, hot sauce can be added for heat. The method allows for the beans to absorb the tangy, sweet, and smoky notes throughout, creating a rich, comforting side or main dish.
This one-pot approach simplifies traditional baked beans preparation. Practical tips include soaking times, use of BPA-free canned beans as a shortcut, ingredient substitutes, and recipe adaptations from Ree Drummond. The resulting dish yields about 5 cups cooked beans, suitable for multiple servings.
Ingredients
- 3 cups pinto beans soaked overnight in cool water, or at least 6 hours, dry
- 1 Tbsp olive oil (if avoiding oil, sub water)
- 1 1/2 cups onion white or yellow, chopped
- 1 small red bell pepper chopped
- 2 cups vegetable broth (or store-bought // we prefer Imagine brand, not Trader Joe's)
- water (enough to cover beans by 1 inch)
- 2 Tbsp mustard yellow or spicy brown
- 1/2 cup tomato paste (plus more to taste)
- 1/3 cup coconut sugar (more or less to taste // or sub maple syrup or stevia)
- 1/4 tsp sea salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1-2 Tbsp chili powder adjust to preferred spice level
- 1-2 tsp liquid smoke (adds smoky flavor that typically comes from bacon)
- 1 tsp hot sauce (optional // we like Tapatio)
Instructions
- Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature. Once beans are soaked, drain and set aside.
- Heat your large pot over medium heat. Once hot, add oil (or water), diced onion, and bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
- Next, add drained beans and vegetable broth and cover with water about 1 inch over the top, as the beans will expand while cooking. Bring to a low boil. Then reduce heat to low or medium-low so it simmers but doesn’t boil. Cook uncovered for 1 hour or until beans are tender.
- Once the beans are tender and cooked through, add remaining seasonings: Mustard, tomato paste, coconut sugar, salt, pepper, chili powder, liquid smoke, and hot sauce (optional). Stir to coat and cook on low for 10-15 more minutes to let the flavors meld.
- Taste and adjust seasonings as needed, adding more salt to taste, chili powder or hot sauce for heat, coconut sugar for sweetness, mustard for tanginess, or tomato paste for depth of flavor. You want them very well seasoned, so don't be shy!
- Your beans are now ready to enjoy! Store leftovers well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
- Soak pinto beans 6-8 hours or overnight to soften for even cooking; longer soaking increases tenderness.
- The chili powder used contains a blend of spices including cumin and garlic for complex flavor.
- Use BPA-free canned beans as a time-saving alternative, adjusting liquid and cooking steps accordingly.
- Recipe yields approximately 5 cups cooked beans, or about 10 half-cup servings.
- Adjust seasoning to taste after simmering to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(1/2-cup servings)
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259 | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Cholesterol | 0mg | 0% |
| Sodium | 427mg | 18% |
| Potassium | 1009mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 18.1mg | 20% |
| Calcium | 80mg | 8% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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