Barbeque Black Beans

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These sweet and slightly smoky barbeque black beans make a delicious side dish to any Mexican meal.

When cooking Mexican recipes I often struggle to come up with a side dish. Whether serving enchiladas, fajitas, or a taco bar, these easy barbecue black beans make a quick side dish everyone is sure to love.

This simple and flavorful slow-cooked black bean dish brings together savory, sweet, and smoky flavors. Start by combining two cans of black beans, along with chicken broth, brown sugar, ketchup, red wine vinegar, and minced green chiles in a slow cooker.

A dash of cayenne pepper adds a subtle heat, while liquid smoke gives it a deliciously rich, smoky depth. Let it cook on low for 4 to 6 hours, allowing the flavors to meld perfectly. The result is a hearty, flavorful side dish that’s easy to make and sure to be a crowd-pleaser!

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Barbecue Black Beans

You can find a printable copy of the recipe at the bottom of this post.

Ingredients:

• 2 15 oz. cans black beans
• 1 cup chicken broth
• 1/2 cup brown sugar
• 3 Tbsp. ketchup
• 2 Tbsp. red wine vinegar
• 2 Tbsp. minced canned green chiles
• 1/4 tsp. cayenne pepper
• 1/2 tsp. liquid smoke

Instructions:

1. Dump cans of black beans (including liquid) in a 2-quart slow cooker. Add all remaining ingredients. Stir.
2. Cook on low for 4 to 6 hours. Serve.

Notes:

Because of the large amount of liquid in this recipe, it holds very well if you are running an hour or two behind. No worries about burned beans. This recipe doubles very well for a crowd or to take to a potluck.

Did you forget to put the beans in the crock pot in time? You can easily simmer these beans on the stovetop for 30 minutes to an hour.

For a meatless meal, serve these bbq beans over a side of slow cooker rice.

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