Rock Roll Bbq Pit Style Beans for the Crock Pot
Experience the bold, smoky flavors of classic BBQ with this Rock Roll BBQ Pit Style Beans recipe, designed for effortless slow cooking in your crock pot. Packed with hearty pinto and kidney beans, crispy thick-cut bacon, and a mouthwatering blend of BBQ sauce, liquid smoke, brown sugar, and spices, these beans deliver an irresistible balance of sweet and savory. A sauté of onions and garlic adds depth, while apple cider vinegar and yellow mustard give a tangy kick. Perfect as a crowd-pleasing side dish for backyard barbecues or potlucks, these beans are slow-cooked to perfection, ensuring rich, robust flavors in every bite. With just 20 minutes of prep, let your crock pot handle the rest while you savor its smoky goodness at your next gathering!
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Recipe Information
Ingredients
- 3 cups canned pinto beans (drained and rinsed)
- 2 cups canned kidney beans (drained and rinsed)
- 6 slices thick-cut bacon (chopped)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 cup BBQ sauce
- 0.25 cup light brown sugar
- 0.5 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup water
Instructions
Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 6-8 minutes. Remove the bacon and set it aside on a paper towel-lined plate. Reserve 2 tablespoons of bacon drippings in the skillet.
Add the chopped onion to the reserved bacon drippings and sauté over medium heat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
In the bottom of a large crock pot, combine the prepared pinto beans and kidney beans.
Add the cooked bacon, sautéed onion and garlic mixture, BBQ sauce, brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, liquid smoke, smoked paprika, chili powder, salt, and black pepper.
Pour in the water and stir everything together until well combined.
Cover the crock pot and cook on low heat for 6 hours, stirring occasionally to ensure an even distribution of flavors.
Taste and adjust seasoning with additional salt or pepper if needed before serving.
Serve warm as a standout BBQ side dish, and enjoy the smoky, sweet, and savory flavors!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 17.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 515 mg | 11% | |
*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.
