Barbecue Baked Beans

These aren’t the soupy, overly sweet baked beans from a can. Pinto beans get sauteed onions, garlic, and green bell pepper as a savory base, then a sauce built from tomato sauce, chili sauce, apple cider vinegar, brown sugar, mustard, and hot sauce. An hour uncovered in the oven reduces everything into a thick, glossy, barbecue-flavored glaze.

The sliced onions laid on top before baking are a smart move. They brown and slightly caramelize in the dry oven heat, adding a sweet, charred layer across the surface that contrasts with the saucy beans underneath.

No bacon, no pork, no meat of any kind. The depth comes from the chili powder, mustard, and vinegar doing what smoked meat usually does in traditional recipes. These hold their own at any cookout.

Kitchen Tips

• Rinse and drain the canned beans well. The starchy liquid in the can makes the sauce cloudy and overly thick.
• Bake uncovered for the full hour. A lid or foil traps steam and prevents the top from browning and the sauce from thickening properly.
• Check at the 45-minute mark. If the beans look dry, add a splash of vegetable stock. If they’re still soupy, give them the full time and then some.
• Let them rest for 10 minutes after coming out of the oven. The sauce continues to thicken as it cools.

Variations

• Smoky version: Add a teaspoon of smoked paprika or a tablespoon of liquid smoke with the sauces.
• Bourbon beans: Stir in a few tablespoons of bourbon with the sauce ingredients for a boozy, caramel edge.
• Three-bean mix: Use a combination of pinto, kidney, and navy beans for more variety in texture and color.