Four Pepper Bbq Beans
Get ready to spice up your mealtime with these boldly flavorful Four Pepper BBQ Beans! This hearty, protein-packed dish combines a medley of tender kidney, black, and pinto beans with a smoky, sweet barbecue sauce infused with a fiery quartet of red bell, green bell, jalapeño, and cayenne peppers. Enhanced with aromatic garlic and onions, and a hint of brown sugar and apple cider vinegar for balance, this recipe is a delightful combination of smoky, spicy, and tangy flavors. Perfect as a crowd-pleasing side dish or a satisfying vegetarian main course, these barbecue beans pair wonderfully with cornbread, rice, or grilled vegetables. With just 15 minutes of prep and simmered to perfection in under an hour, this easy one-pot dish is sure to become your new go-to for casual gatherings or weeknight comfort food.
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Recipe Information
Ingredients
- 2 cups Kidney beans (canned, drained and rinsed)
- 2 cups Black beans (canned, drained and rinsed)
- 2 cups Pinto beans (canned, drained and rinsed)
- 1 large Red bell pepper (diced)
- 1 large Green bell pepper (diced)
- 1 medium Jalapeño pepper (seeded and finely chopped)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1.5 cups Tomato sauce
- 0.75 cup Barbecue sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Water
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and garlic. Sauté for 5 minutes until the onion becomes translucent and fragrant.
Add the diced red bell pepper, green bell pepper, and chopped jalapeño. Cook for an additional 5 minutes, stirring occasionally.
Stir in the smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato sauce, barbecue sauce, brown sugar, and apple cider vinegar to the pot. Stir well to combine.
Pour in the water and bring the mixture to a gentle simmer.
Add the kidney beans, black beans, and pinto beans to the pot. Stir to coat the beans evenly with the sauce.
Reduce the heat to low, cover the pot, and let the beans simmer for 30 minutes, stirring occasionally to prevent sticking.
Remove the pot from the heat and let the beans rest for 5 minutes before serving.
Serve warm as a side dish or as a main with cornbread or rice.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8240 mg | 358% | |
| Total Carbohydrate | 388.5 g | 141% | |
| Dietary Fiber | 87.0 g | 311% | |
| Total Sugars | 133.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 6195 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
