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Smokey BBQ Beans

June 15, 2014 By JJ 7 Comments

BBQ Baked Beans

Another one to work my way through drafts and archives…

——

Created originally to go with the brisket, sharing these beans now was spurred on by a stunningly disappointing serving of baked eggs experienced this morning at a local cafe.

BBQ Baked Beans

The eggs were fine, the beans however were sickly sweet and straight out of a can. Price and location aside I really wanted a good brunch, so I now feel the need to make these or these or this for cafe-in-my-kitchen baked eggs… Sometimes you just have to do things yourself, know what I mean?

BBQ Baked Beans

Smokey BBQ Beans

BBQ Baked BeansRich and fragrant, these beans are the perfect accompaniment for a slow-smoked brisket, or as a base for skillet-baked eggs, or just on their own with fresh bread. 

INGREDIENTS

  • 1 ½ c soaked red or white beans (see note)
  • 1 Tbsp olive oil
  • ½ c diced brown onion
  • 1 large carrot, diced
  • 2 Tbsp tomato paste
  • 1 Tbsp BBQ Spice Rub
  • 1 c tomato passata
  • 2 c water or stock
  • 1 tsp salt, or more/less to taste

METHOD

In a large saucepan, saute onion and carrot in oil for 5 mins. Add tomato paste and spice rub and cook 1 minute. Stir through beans, stock and passata.

Bring to a boil, lower heat and simmer for 1 hour until beans are tender and sauce has thickened. Season to taste with salt before serving.

COOK’S NOTES

  • Beans: Cover dry red kidney beans or white cannellini beans with filtered water and leave to soak overnight. If using tinned beans, reduce water/stock by half, adding more towards the end if necessary.
  • Stock: If you’ve made Slow Smoked Pepper-Crusted BBQ Brisket use the leftover stock, with fat removed, and top up with enough water to make 2 cups. For a vegetarian version stick to veggie stock or water and add a tsp smoked paprika to up the smokey factor.

vegetarian // vegan // gluten-free // dairy-free // sugar-free // soy-free // nut-free

 

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Filed Under: All Posts, Food, RecipeBox Tagged With: BBQ, Brunch, Dinner, Lunch, Sides, Vegan, Vegetarian

Comments

  1. Helen (Grab Your Fork) says

    June 16, 2014 at 12:02 am

    I’ve been obsessed with baked beans lately – the homemade version – but still haven’t tried making these myself yet. I’d probably add smoked bacon or speck, but will definitely have to give this a go this winter!

    Reply
  2. The Life of Clare says

    June 16, 2014 at 8:17 am

    They look absolutely delicious! I made my first beans for breakfast the other day and am tempted to make them again this morning!

    Reply
  3. Brenda Hayes says

    June 16, 2014 at 1:18 pm

    Looks and sounds great.

    Reply
  4. Claire @ Claire K Creations says

    June 16, 2014 at 9:48 pm

    Oh no! I hate a disappointing breakfast! This would definitely make up for it.

    Reply
  5. Immanuel Kabuhung says

    June 17, 2014 at 6:44 pm

    Thanks for sharing this delicious recipe! I love it!

    Reply
  6. Sara | Belly Rumbles says

    June 18, 2014 at 12:00 am

    homemade beans are the bomb, nothing can compare

    Reply
  7. Mel @ The cook's notebook says

    June 18, 2014 at 12:04 pm

    Can’t really say it any better than Sara. Will add that I’m getting pressure to make some here again, so might have to whip up a big batch again

    Reply

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