How to Make BBQ Pinto Beans

Cooked pinto beans in BBQ sauce in a deep black skillet and wooden spoon.

5 from 1 vote

Learn How To Make BBQ Pinto Beans from scratch! Cooked slowly with a blend of vegetable stock + spices to infuse that smoky tang, they're the perfect balance of flavorful goodness. Whether folded into tacos, mixed into chili, or stirred into soups, these BBQ Pinto Beans are set to turn every meal into a flavor-packed delight!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Keyword: bbq, beans, cooking, dairy-free, dinner, easy, family-friendly, gluten-free, homemade, kid-friendly, lunch, meatless, pinto beans, vegan, vegetarian

Servings: servings

Calories: 232kcal

Author: Shanika

Ingredients

BBQ BEANS:

1 cup dry pinto beans
1 tablespoon Extra virgin olive oil
½ red onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
4-5 cups water
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
Pinch of red pepper flakes
Pinch of dried parsley
1 ½ cups BBQ sauce, premium (I love to use regular BBQ sauce or Mustard BBQ saue)
¼ cup organic vegetable stock

US Customary - Metric

Instructions

SORT + RINSE THE BEANS:

In a large bowl, add the pinto beans and sort the beans and discard any stones, debris, or "bad" looking beans. Cover the beans with water and then discard in beans that float to the top.

SOAK BEANS:

Then soak the beans for at least 8 hours or overnight before rinsing and drain them.

COOK THE BEANS:

In a pot or deep skillet over medium-high heat, add the oil. Once heated, add the chopped onions and garlic, sautéing until fragrant, about 1-2 minutes. Then add the water, beans, and seasonings: salt, black pepper, cumin, garlic powder, oregano, smoked paprika, parsley, and red pepper flakes, stirring to combine.
Reduce the heat and let everything simmer (uncovered) until the pinto beans become tender, about 1 hour or so. After the 1 hour mark, you can begin to check the beans every 10-15 minutes to ensure that they're the right amount of tender.
Once cooked and tender, remove the beans from heat and drain any remaining water left. In the same skillet or pot with the drained cooked beans, turn the heat to medium-high and add the BBQ sauce and veggie stock, stirring to combine. Reduce the heat to simmer and let everything infused and begin to thicken, about 10-15 minutes.
Serve with your favorite side or as a taco, etc.
Bon Appetit!

Notes

STORAGE: Leftover beans can be stored in an airtight container and refrigerated for up to 5 days. You can also freeze them in a freezer-safe container or ziplock bag for up to 3 months. To reheat, warm over the stovetop or microwave to serve.

Nutrition