There’s something deeply comforting about a jar of BBQ beans – a perfect blend of smoky, sweet, and tangy flavors that evoke memories of summer cookouts and family gatherings. The rich, molasses-infused sauce clings to each tender bean, while crispy bacon pieces add a delightful crunch. This recipe not only captures the essence of a traditional BBQ side dish but also elevates it, making it a star on any picnic table. Whether enjoyed as a hearty side o r a savory main, these BBQ beans in a jar are sure to become a beloved staple in your culinary repertoire.”
Here’s a full recipe for BBQ Beans in a jar, along with a compelling description:
BBQ Beans Jar Recipe
Ingredients:
- 4 cups cooked navy beans (or any preferred beans)
- 1/2 cup diced bacon
- 1 small onion, finely chopped
- 1/2 cup BBQ sauce
- 1/4 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 cup water
Instructions:
- Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside. Leave about 1-2 tablespoons of bacon grease in the skillet.
- Cook the Onions: Add the chopped onion to the skillet with the bacon grease. Sauté until the onions are soft and translucent, about 5 minutes.
- Prepare the Sauce: In the skillet with the onions, add the BBQ sauce, ketchup, molasses, brown sugar, mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, salt, and water. Stir well to combine.
- Combine the Beans: Add the cooked beans to the skillet. Stir to coat the beans evenly with the sauce. Let the mixture simmer on low heat for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
- Assemble the Jars: Once the beans are done, remove them from heat. Layer the beans into sterilized jars, making sure to distribute the bacon pieces evenly throughout.
- Seal and Store: Seal the jars tightly and let them cool. Store the jars in the refrigerator if planning to consume within a week, or process in a water bath canner if longer storage is desired.
