This barbecue baked beans recipe is in a delicious homemade sauce. Once tasted, your bbq will never be the same again.
Baked beans are traditionally made from white haricot beans, you can buy them dried or ready hydrated straight out of the can. Either way is good but if using dried, you will have to allow for an overnight soak before making the final preparations.
The dried beans will cook in the sauce (see below) but I always boil up the beans first in some water because when the beans come to the boil there’s a foam that appears on the surface of the water. It’s not harmful but I prefer to remove it using a slotted spoon and it’s just easier to do this step using water rather than when the beans are in the sauce.
Serves:- 4 people
Preparation Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
2 finely chopped onions
2 tablespoons olive oil
3 cloves garlic crushed
1 14oz can chopped tomatoes
1 tube (3.15oz) tomato purée
2 tablespoons vinegar
2 tablespoon Worcestershire sauce
1 teaspoon dry English mustard
2 tablespoons brown sugar
2 teaspoon cayenne pepper
ground black pepper to taste
Fry the garlic and onions gently in the oil for 2-3 minutes until the onions go clear, then add the remaining ingredients.
Bring to the boil, add the hydrated haricot beans, cover and simmer for about 20 – 30 minutes until the beans have softened.
You’ll find that the banned ready hydrated beans will need less cooking because they’re already soft so it’s more about warming through and making sure that the onion and garlic flavors have time to infuse.
This barbecue baked beans recipe will make up enough sauce to cover a 14oz can of hydrated beans or 3.5oz of dried beans.
TIP – Don’t be afraid to try out other types of beans. Pinto beans or canellini beans work just as well and if you’ve got that cheeky style throw in some green flageolet beans for a comedic color!