BBQ beans

BBQ beans

Tangy and smokey mustard BBQ beans


  • 0.5 lb pinto, great northern, mayacoba, or other medium-sized creamy bean
  • Half an onion, finely chopped
  • 1.5 tbsp minced garlic
  • 0.25 tsp liquid smoke
  • 0.25 tsp baking soda (for high altitudes)
  • 1 tsp dried mustard
  • 1 tbsp dried paprika
  • 0.33 cup apple cider vinegar
  • 1-2 tbsp bacon fat (or a neutral fat with a drop or two extra smoke)
  • Salt, to taste
  • Leftover BBQ meats, optional and to taste


  • Add beans, onion, garlic, liquid smoke, baking soda (if needed), and dried spices. Cover with water and cook beans until done.
  • Add apple cider vinegar and fat. Simmer until the bean broth forms a liquid-y gravy around the beans.
  • Stir in meats and salt to taste. Serve.


  • Any meats work well here, but all are completely optional. Pulled pork, smoked sausage, brisket ends, and shredded smoked chicken all work well.
  • Cook time depends on altitude, freshness of the beans, etc. In general, saving the acids and fats to the end tends to cook best in my experience.
  • Half a pound of beans is about one rounded cup.