You've never had beans this good - Homemade Barbeque Beans recipe

[@barbaracluse5874]

I made the beans today. I didn’t have bacon, so I put some bacon grease in for flavoring. Initially when I mixed up the spices in the beans I thought they would be too spicy but they were just right I would make them again. They were delicious

[@howieskitchen]

Great to hear, I’m glad you liked them. Good idea adding the bacon grease for flavor.

[@JohnNelson-tg2ke]

This reminds me of my grandma Mary...who made the best homemade beans similar to yours...she lived in Burlington Iowa...I miss my grandma

[@howieskitchen]

My grandmothers were the best cooks 😀. I miss them both dearly.

[@fabrizio483]

Probably the first ever recipe for BBQ beans I saw that doesn't call for 50 pounds of sugar, honey, and molasses, so I'm very pleased to have found it. Thanks.

[@howieskitchen]

Happy you found it and hope you like it. I'm not really a fan of sweet beans or all the sugar either. My personal opinion, I think Baked Beans and Barbeque Beans gets used interchangeably with one another, I believe Baked Beans are traditionally sweet, where Barbeque Beans are not. I

[@Patrick-i7f]

An excellent video. Highly recommended. Thank you very much for sharing.

[@howieskitchen]

Thank you, it’s one of our favorites.

[@gyanez01]

Excellent. Made this in my crockpot and the beans came out spectacular. Added some jalapeno... Great video.

[@howieskitchen]

Great to hear, and good idea, a little extra flavor and spice would work nicely in these. Thanks for your feedback.

[@triplefoam]

These were really good sir! Thank you!

[@howieskitchen]

Great to hear… glad you liked them.

[@RosaRojas-vf1os]

Buena receta 🫘🥓🤤😋

[@howieskitchen]

Gracias 😄

[@gruss512]

Nice! I would add a table spoon of tomato paste and a large jalapeno sliced in half.

[@howieskitchen]

Yeah, jalapeño would be good. 😄

[@suecollins3246]

Howie, can I use a slow cooker?

[@howieskitchen]

You can absolutely do these in a slow cooker. Follow the the directions as you would if cooking on the stove, but set your slow cooker to low and let it go for about 6 hours, then remove the lid and allow to cook for approximately 2 hours.

[@barbaracluse5874]

If you cook these beans in the crockpot, do you soak them overnight like you do when you cook them on the stove top?

[@howieskitchen]

Yeah, I have done them in the crockpot a few times and have always soaked them overnight. The real key is getting them tender once cooked.

[@zippy2641]

Looks good, I saved that one. What ended up being your total cook time? Have you ever used a little baking soda in your presoak? My beans come out way better (creamier) and quicker. I'm using it in split peas also.

[@howieskitchen]

I’ve had them finish in as little as 2 1/2 hours and take as much as 4 hours… the bean texture dictates. I want them to still have a little bite/snap through the skin, but not be tough, they should be soft. Have never tried baking soda, but would will give it a shot. How much do you use?

[@zippy2641]

@@howieskitchen I cook for myself only, so I only presoak 1 cup on beans at a time. I use filtered water, and maybe about a 1/2 tsp salt, and 1/4 tsp baking soda. I use a 1.5 qt slow cooker on high setting, cooks in about 2 hr 15 minutes. There is supposedly some "science" behind this and the chemical reaction with the bean skin that allows more water into the bean. I used to think it was a bunch of bologna, but now I use it with all legumes. Give it a whirl.

[@suecollins3246]

But isn't there supposed to be molasses and mustard? I'm South African. And we don't have a lot of those spices...

[@howieskitchen]

There are many different variations that people have for their beans. I’ve never made them with molasses, but know that it is a base for many other bean recipes. As for the spices, I would recommend using what you have available that can add some heat (chili powder) and some smoke flavor (smoked paprika)