Sweet and Spicy BBQ Beans (a GFCF sort-of recipe)

Barbecue beans are served with some regularity for lunch around here.  Lunch only, because my hubby doesn’t really like them.  All four of my kids, though, and myself, really like them. 

Sometimes, I used a pre-seasoned big can, but many times (like today), I just wing it, making my own barbecue sauce.  It’s super-quick, very flexible, and so tasty.

I’m calling this a “sort-of” recipe, because I just slosh in a bit here and there without actually measuring, but I will attempt to make the best approximation of measurements, for any non-sloshers. 

This recipe would still work with many different substitutions and/or omissions.  But, I’m writing it up as I made it today.

Like all my other recipes, this is gluten-free and casein-free (dairy-free).

Sweet and Spicy BBQ Beans
Makes 4-6 meal-sized servings
Total prep and cook time:  15 minutes

  • cooking oil
  • one clove garlic, minced
  • dijon mustard
  • dried, minced onion  (or 1/4 – 1/2 tsp dried granulated onion, or about 3 Tbsp minced fresh onion)
  • gluten-free worcestershire sauce
  • gluten-free soy sauce
  • granulated sugar
  • blackstrap molasses (or about 1/3 cup brown sugar, or about 1/3 cup honey in lieu of BOTH granulated sugar and blackstrap molasses) 
  • ketchup (or plain tomato sauce)
  • 3 cans (15 oz. each) beans of your choice (I used white beans)
  • small amount of leftover, cooked meat, minced
  • optional:  Tabasco or other pepper sauce

Over medium-low heat, heat approximately 2 tsp. cooking oil in a medium saucepan.  Add minced garlic, and stir for a minute or two.  Turn heat up to medium and stir in approximately one tablespoon dijon mustard, mix well.  Add 1-2 tsp dried onion and mix.  Stir in about 1 teaspoon worcestershire sauce and 2 teaspoons gluten-free soy sauce, mix well, and bring mixture to boiling.  Stir in about 1 tablespoon blackstrap molasses and 1/4 cup granulated sugar, and bring to boil again.  Then, add about 1/2 cup ketchup and taste.  If it’s a bit too spicy for you, add a bit more ketchup to taste.  If it’s not spicy enough, add some Tabasco sauce (or similar).  Bring to boil and simmer for 2-3 minutes.  Drain the beans and add to the sauce.  If you are adding meat, do so now.  Bring the whole mixture to a boil, and serve. 

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About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on February 12, 2008, in Cooking/Baking/Food/Recipes, Dairy-free, GF Recipes, GFCF Recipes. Bookmark the permalink. Leave a comment.

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