Normally I don’t make recipes that have a ton of ingredients. I always find that I have to buy some random ingredient that I’ll never use again and it will sit in my pantry until it expires and I have to throw it away. While these baked beans do have a lot of ingredients, I think they are, for the most part, things people have on hand already.
The flavor in these baked beans started sweet and finished spicy. The went perfectly with the pork that my husband had slow cooked in the smoker all day. You can easily double or triple this recipe to feed a crowd. I took the leftovers for lunch the next day, and they were even better than hot out of the oven!
Sweet and Spicy Barbeque Baked Beans
Makes 6 servings
- 1 cup dried beans (I used pinto, but you could use navy, great northern, any small bean really)
- 1 small onion, chopped
- 1 tsp olive oil
- 2 Tbsp tomato paste
- 1/3 cup ketchup
- 2 Tbsp Steak sauce (like A1)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 Tbsp brown sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/8-1/4 tsp cayenne pepper (depending on how spicy you want the beans…I would start with 1/8 tsp and add more after tasting them.)
- Soak beans in water for at least 4 hours, up to overnight.
- Drain the water from the beans, and cover again with clean water. Boil beans for 1 to 1 1/2 hours or until tender. The longer you soaked your beans, the less time you will have to boil them.
- When beans are tender, drain and set aside.
- Pre-heat oven to 350*.
- Sauté the onion in 1 tsp olive oil until tender.
- Add tomato paste and cook for 1-2 minutes.
- Add remaining ingredients and stir until combined. Cook together an additional 2-3 minutes.
- Add beans and stir until they are well coated with sauce.
- Pour into a baking dish and bake, covered, for 30 minutes. (You could serve them right away, but baking them together will help to combine the flavors.)