Barbecue Baked Beans
These barbecue baked beans are a quick & easy side dish. There's a rich & tangy bbq sauce, chunks of leftover smoked meat & plenty of tender beans.
Servings: 8 People
Equipment
- Large Saucepan
- Microplane/Grater
Ingredients
- 1 tbsp Vegetable Oil
- 2 Red Onions (Finely Diced)
- 4 Garlic Cloves (Grated)
- 2 tsp Smoked Paprika
- 2 tsp Ground Cumin
- ½ tsp Cayenne Pepper
- 1 tbsp Tomato Paste
- 500 ml Chicken Stock
- 350 g Tomato Ketchup
- 75 g Dark Brown Sugar
- 75 g Black Treacle
- 50 g Honey
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Worcestershire Sauce
- 1 tbsp French's Mustard
- 2 tsp Dark Soy Sauce
- 750 g Red Kidney Beans (Drained Weight - See Notes)
- 300 g Leftover Smoked Meat (Pulled/Chopped - See Notes)
Instructions
- Set a large saucepan over a medium-low heat, add in the vegetable oil then leave to warm up for a minute.
- Next, add the diced onion into the pan with a pinch of salt then cook, stirring frequently until soft & caramelised. This will take around 10 minutes.
- Once the onions are ready, stir in the grated garlic, cook for another 30 seconds then stir in the dried spices & herbs and the tomato paste.
- Cook the spices out for a minute then stir in all of the remaining ingredients apart from the beans & smoked meat. Bring the sauce to a simmer then cook for 5 minutes or so, until it's starting to thicken.
- Next, add the drained beans to the sauce then continue cooking until the sauce has thickened. This will take another 5-10 minutes.Make sure to stir the beans regularly!
- To finish, stir the smoked meat into the beans then cook for another 4-5 minutes to warm through. Give the sauce a taste, to check the seasoning then season with salt & pepper as needed.
Notes
1. To Cook On An Aga - Cook the beans using the simmering plate.
2. Beans - If your beans are tinned with salt water, give them a rinse under cold water before using. This recipe uses 750 grams of drained beans which is 3 tins worth. I used red kidney beans but navy, pinto & cannellini beans will work as well. Make sure to use cooked ones!
3. Smoked Meat - I like to stir through some leftover smoked meat into my beans at the very end but this is optional. You could use pulled pork, smoked brisket, pulled lamb or chopped up pork belly.
4. Storage - Once cooked, barbecue beans will keep in the fridge for up to 3 days and should be stored in an airtight container. Alternatively, the beans can be stored in the freezer for several months & will need to be defrosted fully before being reheated.