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BBQ Red Beans

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“Spicy and a tang of vinegar. Awesome beans, but a bit vinegary. To make it suit my own personal tastes, I added 2 (16 oz.) cans of diced tomatoes and 2 more (16 oz.) cans of beans. My husband insisted I add 1/2 pound of browned ground pork sausage. I also add a teaspoon of baking soda because I've been told it lets the "air" out of beans. Used kidney beans they took several hours of simmering to get tender enough--next time I will try the pink beans. Those of you with a tender palette, beware of the cayenne pepper and use accordingly! What I ended up with was an awesome pot of BBQ Beans.”
READY IN:
45mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. In 6- to 10-quart pan over medium heat, melt butter.
  2. Sauté bacon, onion and celery until vegetables often, about 15 minutes.
  3. To pan add Barbecue Sauce, ale, Worcestershire, brown sugar, dry rub seasoning (Recipe #33812), Cajun seasoning, garlic powder, and liquid smoke.
  4. Bring to a boil.
  5. Reduce heat to simmer and add tomato paste.
  6. Stir occasionally and cook sauce for 15 minutes more.
  7. Add beans and simmer, stirring frequently, for 1 hour.

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