I have a horrible cold-slash-probably bronchitis that’s ruined my weekend. I was planning on writing a nice long post, really a love-poem, to one of my favorite dishes—Barbecue Beans. Thinking that barbecue beans never get the flattery they deserve, I was going to write a post about how remarkably delicious they are, with their notes of slight sweetness and subtle spicyness, their hint of mustardy bitterness. I was going to tell you how warmly substantial these beans are. I eat them almost every afternoon for lunch and I was going to rave that they never get “old”.
I was going to good-naturedly cajole you into making them, telling you that all the ingredients are probably in your kitchen right now. Everything you need for this recipe can be bought and then forgot about until you have time to make it. There’s no ingredient with a looming expiration date forcing you to make the beans immediately, just in case you get a horrible cold-slash-probably bronchitis and wanted to order in.
I was going to do all that but, in between hacking coughs and nose-blowings, decided against it. I need my rest you know. So, here’s the recipe. It’s wonderful. Jimmy is making me a huge pot of it tonight—to sustain us for the week. And I’m going back to bed.
serves 4-6//adapted from the Moosewood Low-Fat Favorites
After you make this once, you may want to adjust the ingredient amounts. I fiddled around with it and find this version my favorite but you may want it sweeter or spicier. Also, this recipe relies heavily upon the BBQ sauce you use, so pick your favorite.
- 1 teaspoon oil
- 1 onion, diced
- 2-4 cloves garlic, depending on their size, minced
- 1 can (15 oz.) Navy beans, drained
- 1/3 cup BBQ sauce, I use Bone Suckin’ Sauce Thick and Spicy (if you don’t use a spicy BBQ sauce you may want to add more hot sauce)
- 1/4 cup mustard, I like dijon here
- 3 tablespoons maple syrup
- 1 tablespoon cider vinegar
- a few drops of hot sauce, or more to taste
Heat oil in medium saucepan over medium heat. Add onion and cook 3-4 minutes. Add garlic and cook until tender and onions are translucent. Add beans, BBQ sauce, mustard, and maple syrup. Cover and cook over low heat for 30 minutes. Uncover, add cider vinegar and hot sauce. Taste and adjust seasonings if you want. Serve with white or brown rice.