Barbecue Beans

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Red Kidney Beans

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JustIngredients Red Kidney Beans

The best barbecue beans use dried beans and are served with avocado, fresh lime and tortilla crisps!


2 tablespoons Sea salt
1 Onion chopped
30g Green bell pepper finely diced
1 tablespoon Minced garlic
470ml Vegetable stock
300ml Tomato ketchup
80ml Honey
60ml Molasses
2 tablespoons Mustard
1 tablespoon Apple cider vinegar
1 tablespoon Barbecue spice blend
1 tablespoon Hot sauce


Add 2000ml of water to a large pan and salt until dissolved. Add the beans, cover and leave overnight at room temperature. Drain and rinse the beans the next day.

Saute the onion in a frying pan with oil, stir in the green pepper, jalapeno and garlic and cook until fragrant. Stir in the vegetable stock, beans and some water (if needed). Bring to a boil, then reduce to a simmer for 1 hour.

Preheat the oven to 150C, stir the ketchup, sugar, honey, molasses, mustard, vinegar, barbecue blend and hot sauce into the bean mixture. Spoon into an ovenproof dish, place in the oven and cook for 4 hours, stirring occasionally.

Remove from the oven and leave to cool for 15 minutes. Season with salt and serve!

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