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Nutrition Facts
Serving Size 1 (268g) Recipe makes 15 servings The following items or measurements are not included below: dry rub seasonings
Calories 378
Calories from Fat 56		(14%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 797mg		33%
Potassium 999mg		28%
Total Carbohydrate 67.9g		22%
	Dietary Fiber 8.3g	33%
	Sugars 24.6g
Protein 14.4g		28%
detailed view... how is this calculated?

BBQ Red Beans

Recipe #33812 | 45 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Jul 11, 2002

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.

SERVES 15 -20 (change servings and units)

Ingredients

2 tablespoons butter
5 slices bacon, diced
1 cup yellow onion, diced
3/4 cup celery, diced
2 cups barbecue sauce (memphis-style recipe here on Zaar 33814)
1/2 cup amber ale
1/4 cup worcestershire sauce
1 1/2 cups brown sugar
1 1/2 tablespoons dry rub seasonings (BBQ Red Beans)
1 1/2 tablespoons cajun seasoning
1 teaspoon garlic powder
1 teaspoon liquid smoke
1/2 cup tomato paste
6 (12 ounce) cans pink beans or kidney beans

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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Featured Reviews for This Recipe

From: J. Ruesch

On Sep 18, 2005

These are the best beans that I've ever tried. They leave a spicy (but not too much) yet tangy taste on your tongue that is a real crowd pleaser. I only made a couple of small changes to my own batch. I wanted to see if I could give the beans a little kick by substituting the ale for a corona. I also deleted the dry rub seasoning, and doubled up the cajun seasoning instead. Some people might find that a bit harsh, but even my friends who normally don't like hot food found it to be perfect.

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