Popular
Latest From the Show
How To Make Skillet Barbecue Beans | #StayHome With Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach's Skillet Barbecue Beans is a yummy BBQ side dish you can make with canned pinto beans or black beans—whatever you have in the pantry!
For Cheesy Barbecue Beans, use any easy melting cheese such as shredded cheddar or pepper Jack (about 1 ½ cups). Cover pan handle with foil to protect it under broiler, and broil cheese to brown before serving.
Rach's Swap: You can use 1 cup ketchup instead of the tomato sauce, but also cut down the brown sugar to 2 tablespoons.
For the ultimate BBQ menu, serve these beans on the side along with Rach's Nacho Dogs, Chicago Dogs, Swiss Cheese Burgers With Horseradish-Ranch Sauce, Big Smack Burgers With Special Sauce AND John's Boozy Coffee Egg Cream Cocktail.
Ingredients
- 1 tablespoon olive or canola oil if using bacon, or 2 tablespoons if not using bacon
- ¼ pound meaty bacon, finely chopped (optional)
- 1 Vidalia or white onion, finely chopped
- Salt and pepper
- 2 large cloves garlic, grated or chopped
- About 3 tablespoons cider vinegar
- About 3 tablespoons Worcestershire sauce
- About 3 tablespoons light brown sugar
- 1 cup tomato sauce
- 1 ½ tablespoons dry yellow mustard, or 3 tablespoons prepared yellow mustard
- 1 tablespoon smoked paprika, pimenton (a palmful)
- One 29-ounce can pinto or black beans, or two 14-ounce cans
- Chopped scallions or green onions, for topping
Yield
Serves: 6
Preparation
Heat oil in a large skillet over medium-high heat. Add bacon, if using, and render 2 to 3 minutes. Add onions and season lightly with salt and heavily with coarse black pepper and soften a few minutes, then add garlic, grated or chopped, and stir a minute. Add vinegar, Worcestershire, sugar, tomato sauce, mustard and pimenton, then stir. Add beans and simmer 20 minutes to thicken and reduce sauce at a low bubble. Cover to keep warm and reheat to serve. Garnish beans with scallions.