BBQ Beans – Vegetarian Style
At some point a BBQ has got to have beans. You can always buy the stuff in cans, toss it in a pot, and call it a day, but for not much extra work you can make up a pot that is seasoned to your taste. There are many different ways to do these, but for those Fridays in Lent or your vegetarian friends, give these a try.
- 1 – 15 oz. can Pinto Beans
- 1 – 15 oz. can Black Beans
- 1 tbs. of your favorite store-bought (or homemade) BBQ sauce
- 1 tbs. molasses
- 1 tbs. brown sugar
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. Chipotle Tabasco Sauce
Drain the beans and combine in a pot that will fit on your grill. Mix in all the other ingredients and place on the BBQ at the beginning of your cook. Indirect cooking is best; if you are cooking directly over the coals you’ll need to stir frequently to keep the beans on the bottom from burning. If you like your beans soupy, put a lid on the pot and keep the juices in; if you like a thicker sauce leave the lid off.
Bring the beans to a simmer and stir occasionally to mix the flavors and keep the crust off of the bottom of your pot. These take about 10 minutes total to cook, but can stay on the grill longer if you keep the heat down.
Variations on this are almost endless. Use kidney, white, Anasazi, or any other favorite bean in place of the pinto or black beans. Use a different BBQ sauce each time you cook these; I use whatever I have open at the time. Don’t like brown sugar? Use corn syrup instead. Want to add some kick? Break out the Jack Daniel’s and throw in a shot. Feel free to use your imagination, but give the recipe above a try at least once…