Slow Cooker (or not) Barbecue Beans
with roasted sweet potatoes and green beans
These slow-cooked beans are full of sweet and savory barbecue flavor. They'll cook low and slow while you're doing other things, so dinner can come together fast when it's time to eat.
Smarts: Because cooking dried beans can't be rushed, we recommend making them ahead of time regardless of which method you choose.
Cooking Methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Onions, medium - 1 , chopped
- Brown sugar - 2 Tbsp
- Paprika, smoked - 2 tsp
- Chili powder - 2 tsp
- Garlic powder - 2 tsp
- Oregano, dried - 1 tsp
- Oil, cooking - 1 Tbsp (only needed for stovetop method; skip if using the slow cooker)
- Beans, dried pinto - 1 lb (sub any dried beans)
- Barbecue sauce (use your favorite brand) - 1/2 cup (plus extra for serving)
- Stock, any type - 4 cups (use a low- or no-salt variety or sub water)
- Vinegar, red or white wine - 1 Tbsp
- Sweet potatoes - 1 lb , peeled and cut into 1" / 2.5 cm cubes
- Green beans - 1 lb , trimmed
- Oil, cooking - 1 Tbsp + 1 Tbsp
Choose Cooking Method
Prep
-
Onions / Sweet potatoes / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Make spice mix - Combine brown sugar, smoked paprika, chili powder, garlic powder, and oregano. (Can be done up to 5 days ahead)
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Slow cook beans - In the bowl of a slow cooker, combine diced onions, beans, spice mix, barbecue sauce, and stock and stir well. Slow cook until beans are tender - low 7 to 9 hours or high 4 to 5 hours. When beans are finished cooking, stir in vinegar and season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Make
-
Heat oven to 425 F / 218 C degrees and set out a baking sheet (use two baking sheets if all the vegetables won’t fit comfortably on one.)
-
Toss sweet potatoes with first portion of cooking oil (portion for vegetables) and season with some salt and pepper. Spread sweet potatoes out on one half of a baking sheet. Transfer to heated oven and roast for 10 minutes to start them cooking.
-
Toss green beans with second portion of cooking oil (portion for vegetables) and season with some salt and pepper.
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Give the sweet potatoes a stir. Add green beans to the baking sheet with the sweet potatoes and continue roasting both until sweet potatoes and green beans are tender and turning golden, 8 to 10 minutes more.
-
Reserve half the beans for Wednesday's meal. If beans were made ahead, reheat in the microwave. Season to taste with some salt and pepper.
-
Serve barbecue beans with sweet potatoes and green beans on the side, along with some extra barbecue sauce. Feel free to pile the beans on top of the sweet potatoes if you prefer. Enjoy!
Prep
-
Onions / Sweet potatoes / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Make spice mix - Combine brown sugar, smoked paprika, chili powder, garlic powder, and oregano. (Can be done up to 5 days ahead)
-
Cook beans - Heat a Dutch oven with cooking oil (portion for beans) over medium heat. Add onions to heated oil and saute until golden and somewhat tender, 4 to 5 minutes. Add beans, spice mix, barbecue sauce, and stock and stir well to combine. Bring to a simmer and reduce heat to low. Cover the beans and cook at a low simmer until beans are tender, stirring occasionally (add a bit of water at any point if the beans look dry). Begin checking for doneness after one hour, but note that they may take 2 to 2 1/2 hours to fully cook. When beans are finished cooking, stir in vinegar and season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425 F / 218 C degrees and set out a baking sheet (use two baking sheets if all the vegetables won’t fit comfortably on one.)
-
Toss sweet potatoes with first portion of cooking oil (portion for vegetables) and season with some salt and pepper. Spread sweet potatoes out on one half of a baking sheet. Transfer to heated oven and roast for 10 minutes to start them cooking.
-
Toss green beans with second portion of cooking oil (portion for vegetables) and season with some salt and pepper.
-
Give the sweet potatoes a stir. Add green beans to the baking sheet with the sweet potatoes and continue roasting both until sweet potatoes and green beans are tender and turning golden, 8 to 10 minutes more.
-
Reserve half the beans for Wednesday's meal. If beans were made ahead, reheat in the microwave. Season to taste with some salt and pepper.
-
Serve barbecue beans with sweet potatoes and green beans on the side, along with some extra barbecue sauce. Feel free to pile the beans on top of the sweet potatoes if you prefer. Enjoy!
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