Sweet and Smoky Barbecue Beans

6 servings


  • 1 bacon slice
  • 1/2 cup onion, chopped
  • 2 teaspoons garlic, minced
  • 1 (8-ounce) can tomato sauce
  • 1 cup water
  • 1/4 cup (packed) dark brown sugar
  • 2 tablespoons dark molasses
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon dry mustard
  • 1 (15-ounce) can cannelloni (white kidney beans), rinsed and drained
  • 1 (15 to 16-ounce) can red kidney beans, rinsed and drained
  • 1 (15 to 16-ounce) can pinto beans, rinsed and drained

Preparation: Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons drippings from skillet.

Heat drippings in same skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil. Reduce heat and simmer 5 minutes stirring often. Stir in beans and bacon and bring to a boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper


Amount Per Serving

Cals: 264 From Fat: na

Total Fat: 1g

Cholesterol: 1mg

Sodium: na

Total Carb: na

Dietary Fiber: na

Sugars: na

Protein: na