4 hrs 30 mins
4 hrs 30 mins
Adapted from and courtesy of 'Recipes from the Root Cellar'. Pinto, red or black beans can replace the kidney beans if you prefer. *Very* easy!
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Units: US | Metric
- 2 cups dried kidney beans, soaked overnight and drained (save some of the liquid)
- 6 cups water
- 1 onion, finely minced (use a food processor to mince the onion and garlic together)
- 3 -4 garlic cloves, finely minced
- 1 1/2 cups unseasoned tomato sauce (I used a can of organic fire roasted canned tomato sauce)
- 1/3 cup dark brown sugar
- 1/4 teaspoon spanish smoked paprika (my addition)
- 1/3 teaspoon ground cinnamon
- 2 tablespoons minced chipotle chiles in adobo (I substituted 1 tablespoon Tabasco chipotle sauce)
- 2 tablespoons soy sauce
- 1I soaked the beans the day before in a crock pot. Later in the day I drained the soaking water and replaced with fresh water then cooked the beans overnight on LOW in the crock pot. The next day I drained the beans (saving some of the liquid) and proceeded with the recipe.
- 2Preheat oven to 300 degrees.
- 3Dump everything in a lightly oiled casserole dish, cover and bake in a low oven for about 2-3 hours, stirring about once an hour.
- 4If the beans look like they may be drying out, you can stir in a small amount of leftover bean liquid or some broth.
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Nutritional Facts for Spicy-Sweet Barbecued Beans (Vegan)
Serving Size: 1 (398 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 139.0
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1007.0 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 2.1 g
- Sugars 23.0 g
- Protein 6.5 g
The following items or measurements are not included:
chipotle chiles in adobo