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Sweet-and-Smoky Beans

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  1. 1/4 pound thick-cut bacon
  2. 1 small onion, minced
  3. 1 large garlic clove, minced
  4. 2 tablespoons cider vinegar
  5. 3/4 cup smoky barbecue sauce
  6. 1/4 cup water
  7. 2 tablespoons brown sugar
  8. 1 1/2 teaspoons Dijon mustard
  9. 1 teaspoon hot sauce
  10. Two 15-ounce cans small white, pink, cranberry or pinto beans, drained and rinsed
  1. In a large, deep skillet, cook the bacon over moderately high heat until crisp, 5 to 6 minutes. Transfer to a plate. Pour off all but 1 tablespoon of the bacon fat. Add the onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the vinegar and cook until nearly evaporated. Return the bacon to the skillet. Add the barbecue sauce, water, sugar, mustard and hot sauce and bring to a boil. Add the beans and cook over moderate heat until the sauce is thickened, about 10 minutes. Transfer the beans to a bowl and serve.