Skillet Barbecue Beans

{"handle":"skillet-barbecue-beans-recipe","title":"Skillet Barbecue Beans","seoTitle":"Skillet Barbecue Beans | Rachael Ray","seoDescription":"Rach's Skillet Barbecue Beans is a yummy BBQ side dish you can make with canned pinto beans or black beans—whatever you have in the pantry!","image":"https://images.ctfassets.net/vmuke7sdou62/2YdhysbyZlqa98RukhHOqu/5dd5fec977df2515aafa12770d3a6162/skillet-beans.jpg_itok_BdZcFQ6e","ingredients":"

• 1 tablespoon olive or canola oil if using bacon, or 2 tablespoons if not using bacon
• ¼ pound meaty bacon, finely chopped (optional)
• 1 Vidalia or white onion, finely chopped
• Salt and pepper
• 2 large cloves garlic, grated or chopped
• About 3 tablespoons cider vinegar
• About 3 tablespoons Worcestershire sauce
• About 3 tablespoons light brown sugar
• 1 cup tomato sauce
• 1 ½ tablespoons dry yellow mustard, or 3 tablespoons prepared yellow mustard
• 1 tablespoon smoked paprika, pimenton (a palmful)
• One 29-ounce can pinto or black beans, or two 14-ounce cans
• Chopped scallions or green onions, for topping

","preparation":"

Serves: 6

Heat oil in a large skillet over medium-high heat. Add bacon, if using, and render 2 to 3 minutes. Add onions and season lightly with salt and heavily with coarse black pepper and soften a few minutes, then add garlic, grated or chopped, and stir a minute. Add vinegar, Worcestershire, sugar, tomato sauce, mustard and pimenton, then stir. Add beans and simmer 20 minutes to thicken and reduce sauce at a low bubble. Cover to keep warm and reheat to serve. Garnish beans with scallions.

","tags":"Rachael Ray Show, 4th of July, Summer, Beans and Legumes, Summer Cookout, Sides","publishDate":"2021-07-01T12:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/skillet-barbecue-beans-recipe"}