Description
A hearty, slow-cooked bean dish with smoky barbecue, tangy mustard, and molasses. Tender pinto beans in a sweet-savory sauce, perfectly balanced and hassle-free for any gathering.
Ingredients
2 (15-ounce) cans canned pinto beans, drained
6 slices uncured, reduced-sodium bacon (substitute with plant-based bacon or olive oil for halal version)
1 medium yellow onion
⅓ cup dark brown sugar
½ cup smoky barbecue sauce
1 tablespoon Dijon mustard
1 teaspoon blackstrap molasses
⅔ cup water
Instructions
Cook bacon in a skillet over medium heat until crispy; discard excess fat, reserving ½ cup fat in Crockpot.
Sauté onions in remaining bacon fat until golden brown.
Spread drained beans evenly in Crockpot.
Top with sautéed onions and crumbled bacon.
In a bowl, mix brown sugar, barbecue sauce, mustard, molasses, and water until smooth.
Pour sauce over beans, ensuring full coverage.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
Stir gently after 4 hours.
Optionally broil for 5 minutes for a crispier top.
Notes
Substitute bacon with olive oil for halal/non-pork versions.
Adjust barbecue sauce to personal smokiness preference.
For thicker sauce, reduce water to ½ cup.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg