This recipe was given to me over 20 years ago. I've been making it for bbqs, trips to the lake (easy!), etc. Everyone who tries them wants the recipe. You won't even believe how easy these are! I've nicknamed it "opening a bunch of cans of beans." You can substitute dried onion flakes and celery salt and omit bell pepper for a faster prep and you will not compromise on the flavor! I usually double and sometimes triple the recipe (obviously depending on crowd)
My Private Note
Units: US | Metric
- 1/4 cup margarine (or butter)
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 stalk celery, chopped
- 1 fresh garlic clove, minced
- 1 (14 ounce) can ranch style beans
- 1 (10 ounce) can Rotel Tomatoes (drained)
- 1 (14 ounce) can pinto beans with jalapeno peppers (drained)
- 1 cup cheddar cheese, grated
- 1Sautee the chopped vegetables in the margarine until tender.
- 2Transfer to crock pot (set on low) and mix together with remaining ingredients (except last item - grated cheddar cheese).
- 3Simmer 30 minutes then add grated cheddar cheese.
- 4I have taken the huge shortcut of not sauteeing the veggies and using onion powder and celery powder -- and the beans are just as good.
- 5Also, cooking time factors just letting the beans sit in a crock pot on low.
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Nutritional Facts for BBQ Beans
Serving Size: 1 (232 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 250.0
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 7.9 g
- Cholesterol 29.6 mg
- Sodium 602.7 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 1.2 g
- Sugars 2.6 g
- Protein 8.3 g
The following items or measurements are not included:
pinto beans with jalapeno peppers