• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Spicy Barbeque Beans

Spicy Barbeque Beans

Image of a chef holding a hot bowl

Spicy Barbeque Beans

Excellent to serve with barbeque.
Print Recipe Pin Recipe
Prep Time 1 hour hr
Total Time 1 hour hr
Course Barbeque, Vegetables

Ingredients
 
 

  • 1 pound Pinto Beans dried
  • 6 cups Water
  • 1 pound Bacon
  • 2 Onions medium
  • ½ Bell Pepper
  • 4 cloves Garlic
  • 4 tablespoons Worcestershire Sauce
  • 4 tablespoons Brown Sugar
  • 2 tablespoons Cumin ground
  • 1 tablespoon Chili Powder
  • 1 tablespoon Ground Pepper
  • 1 teaspoon Celery Seed
  • 1 teaspoon Tabasco Sauce
  • 1 teaspoon Salt
  • 1 Bay Leaf
  • 1 can Tomatoes Approx. 16 oz / 475 g / 475 ml
  • ½ pound Sausages

Instructions
 

  • Wash hands with soap and water; ensure worksurface is clean.
  • Wash dried pinto beans, cover with enough water to well cover them, let stand overnight or for 8 hours. Drain, return to a large pot, add the 6 cups (48 oz / 1 ½ litres) of water, put the pot over medium heat, bring the water to a boil and lower to a simmer, covered.
  • Chop the bacon and sausage into ½ inch (1 cm) pieces; toss into a frying pan not yet on the heat.
  • Wash hands with soap and water after handling uncooked meat.
  • Wash onion with a clean vegetable brush under running water. Peel and chop up; add to frying pan.
  • Wash bell pepper with a clean vegetable brush under running water. Seed, chop, add to frying pan.
  • Wash garlic under cold running water. Peel, mince, add to frying pan.
  • Now put the frying pan on a burner, turn on the heat, and cook until vegetables are tender and the sausage and bacon are browned. Add to beans, with at least a tablespoonful or two of the fat.
  • Now add all the remaining ingredients except the tomatoes as well to the beans.
  • Let beans simmer covered for about 2 hours or until tender. Check occasionally to ensure sufficient water.
  • Then stir in the can of tomatoes, juice and all.
  • Let simmer uncovered for another 30 to 60 minutes until sauce has thickened somewhat.

Notes

Use whatever kind of sausage you prefer.

Directions in this recipe follow the Safe Recipe Style Guide.
Tried this recipe?Let us know how it was!
This page first published: Jul 8, 2006 · Updated: Feb 20, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: American Independence Day, Australia Day, Bacon, Bell Peppers, Canada Day, Pinto Beans, Sausages, Tomatoes, Victoria Day

Primary Sidebar

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Search

    Today is

  • Midsummer Night
    bonfire

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.