Description
This hearty BBQ beans recipe features a rich smoky molasses glaze with ember-red peppers, offering a deep, satisfying taste and beautiful hue. It’s a family-friendly dish perfect for weeknights or gatherings, known for its warm blend of sweet, savory, and smoky flavors.
Ingredients
- 3 (15-oz) cans navy, pinto, or cannellini beans, drained and rinsed
- 6–8 strips smoked turkey, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.25 cup molasses
- 0.5 cup ketchup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp packed brown sugar
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 1 medium bell pepper, diced (or 0.5 cup jarred roasted red peppers)
- Salt, to taste
- Black pepper, to taste
- 0.5 cup water or broth
- 1–2 tbsp olive oil (optional)
Instructions
- Cook Smoked Turkey: In a large Dutch oven or heavy-bottomed pot, cook the diced smoked turkey over medium heat until crispy and lightly browned (5-7 minutes). Remove the turkey with a slotted spoon, reserving any rendered fat, or add 1-2 tbsp olive oil to the pot. Crumble and set aside.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté in the residual fat or olive oil until the onion softens and turns translucent (about 5 minutes). Stir in the diced ember-red peppers and cook for another 3 minutes until slightly tender.
- Build the Sauce: Whisk in the ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, and chili powder. Bring the mixture to a gentle simmer over medium heat, stirring constantly, until it thickens slightly (about 2-3 minutes).
- Add Beans and Simmer: Drain and rinse the canned beans thoroughly. Add them to the pot with 0.5 cup water or broth. Stir well to combine all ingredients, ensuring the beans are fully coated. If the mixture looks too thick, splash in an extra 1-2 Tbsp water or broth.
- Flavor Integration: Bring the mixture back to a low simmer, then reduce heat to low, cover the pot, and cook for 30-45 minutes, stirring occasionally. This prolonged simmer allows the flavors to truly meld.
- Finish and Serve: Stir in the crumbled smoked turkey. Season generously with salt and black pepper to taste. Serve hot.
Notes
This recipe is naturally dairy-free. For gluten-free, check labels on ketchup and Dijon mustard. For a deeper smoky flavor, add 0.25 tsp liquid smoke. For a subtle kick, add a pinch of cayenne pepper or 0.5 tsp minced jalapeño with the bell peppers. To reduce sugar, decrease molasses and brown sugar, compensating with extra smoked paprika. For a lighter or higher protein meal, use lean ground turkey, plant-based sausage crumbles, or additional shredded chicken. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 54 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 g)
- Calories: 320 calories
- Sugar: 25 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: bbq beans, smoky, molasses glaze, ember-red peppers, family dinner, meal prep, easy, hearty, comfort food, side dish