Molasses Barbecue Beans

10 Servings
100% would make this recipe for Molasses Barbecue Beans again.

A family favorite that is really good and very easy to make. This barbecued bean recipe makes a terrific side dish for any picnic or barbecue and draws raves from everyone. It's a great summer-time dish that is prepared on the stove-top (doesn't heat-up the house with a long oven cooking time). I think these beans taste even better after a day or two, so they are perfect for those of us who love to get things done in advance!

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Molasses Barbecue Beans Ingredients

2 pounds navy or small white beans, soaked overnight	1/4 cup ketchup
2 cups white onions, chopped	3 tablespoons dark chili powder
2 cups red onions, chopped	2 canned chipotle chilies, chopped (along with some of the chipotle sauce; to taste)
1/4 cup garlic, minced	1 pound canned plum tomatoes, crushed by hand or chopped
1/2 cup red wine vinegar	1/2 cup sorghum molasses
1 1/2 tablespoons Dijon mustard	Honey, to taste
1 1/4 tablespoons soy sauce	Salt, to taste
2 cups dark brown sugar	Freshly ground black pepper, to taste
1/4 cup Worcestershire sauce

Instructions for Molasses Barbecue Beans

Cook white beans according to directions on package until just slightly tender.

One hour before beans are done cooking, combine the remaining ingredients in a large saucepan or Dutch oven and simmer for 45 minutes. (It is important to cook the beans and make the sauce at the same time so that the hot beans will absorb the hot sauce.) When beans are slightly tender, drain and add to the sauce. Season to taste with honey, salt and pepper. Cook beans in the sauce, uncovered, over medium low to low heat until beans are fully tender and have fully absorbed the flavor, about 30-45 minutes, stirring ocassionally.

Makes 8 to 10 servings.

Main Ingredient: BeansCuisine: American-South

Ingredient Insight - look inside this recipe

Advance beans garlic vinegar mustard Soy sauce brown sugar ketchup chili powder chipotle chile tomatoes molasses honey onions Vegetables Side Dish American-South

for flavor and categorization

The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days. [I posted this recipe.]