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These BBQ black beans taste slow-cooked, but they’re done in under 30 minutes. Bacon builds the base, canned beans keep it easy, and the smoky-sweet sauce pulls it all together. Simple ingredients, bold flavor, easy stovetop recipe.
Here’s Why This BBQ Black Bean Recipe Works
Render the bacon right: Crisp bits and all that smoky richness build big flavor before the beans even hit the pot.
Sauce that sticks the landing: Sweet, tangy, smoky, and just spicy enough. It clings to the beans without turning them into dessert.
No soaking, no waiting: Canned black beans keep it fast. Or cook your own from dry using our Instant Pot black beans recipe
Make-ahead friendly: The flavors deepen as they sit, which makes these beans ideal for prepping ahead of a cookout or potluck.
Want a from-scratch version? Check out our baked beans from dry beans for a slow-cooked take with big payoff.
Recipe Tips
Use thick-cut bacon: It holds its texture better during cooking and gives you some meaty bites.
Don’t rush the onions: Let them get soft and golden. That’s where the savory-sweet depth builds.
Adjust the bbq sauce: Taste before serving and tweak the sugar, vinegar, or salt to hit your perfect balance.
Adjust the consistency: Too thick? Splash in a bit of water. Too thin? Simmer a little longer to let it reduce and thicken up.
Looking for a slow-cooked version? Try our Crockpot baked beans for that classic all-day flavor.
Barbecue Black Beans
These barbecue black beans bring smoky, tangy depth with just the right kick. They’re unfussy, full of flavor, and right at home on any summer dinner menu. Serve the bbq beans with my oven to grill ribs for your grilling season recipes.
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Barbecue Black Beans
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Ingredients
For the Base
- 6 strips thick-cut bacon, diced
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- ½ teaspoon chipotle powder, optional
For the BBQ-style sauce
- ½ cup ketchup
- 3 tablespoons brown sugar, or more to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground black pepper
- ½ teaspoon salt, plus more to taste
- ¼ cup water, or more to thin as needed
Final addition
- 4 (15 ounce) can canned black beans, drained
Instructions
- In a large saucepan or Dutch oven over medium heat, cook the diced bacon until browned and crisp. Leave the bacon bits and rendered fat in the pot.
- Add the chopped onion to the bacon fat and cook until softened and golden, about 7–8 minutes. Stir in the garlic, smoked paprika, cumin, and chipotle powder (if using), and cook for 1 minute more until fragrant.
- Stir in the ketchup, brown sugar, Dijon mustard, tomato paste, vinegar, Worcestershire, pepper, salt, and water. Simmer the sauce for 3 to 5 minutes.
- Stir in the drained black beans. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and clings to the beans. Add more water if needed for desired consistency. Taste and adjust seasoning as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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