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1-Pot BBQ Baked Beans
4.7 from 98 votes

1-Pot BBQ Baked Beans

1-Pot BBQ Baked Beans simmer pinto beans with onion, bell pepper, and a smoky tomato-mustard sauce flavored with chili powder, liquid smoke, and optional hot sauce. Soaked overnight beans cook tender in vegetable broth and water before blending with a balanced sweet-savory sauce. This hearty dish offers a rich texture and smoky depth all prepared in one pot.

Prep Time
6 hrs 15 mins
Cook Time
2 hrs 6 mins
Total Time
8 hrs 21 mins
Servings: 10 (1/2-cup servings)
Calories: 259 kcal
Course: Side Dish
Cuisine: American, Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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

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%)

Nutrition Facts

Serving: 10 (1/2-cup servings)

Amount Per Serving

Calories 259

% 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.