I’ve made these several times for parties or large gatherings. They are heartier than the usual canned version with a nice dense bean.
Servings: 12 to 16
Prep time: 10 minutes
Total time: 2 hours
- 4 28-oz. cans of small red kidney beans, drained and rinsed
- 2 medium yellow onions, chopped
- 1 Tbsp. olive oil
- 1 1/2 cups ketchup
- 1 1/2 cups tomato puree
- 1 cup dark brown sugar
- 1/2 cup vinegar
- 3 Tbsp. Dijon mustard
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. smoked paprika
- 1/2 Tbsp. ground red chipotle
- kosher salt and cracked black pepper
- Adjust the oven racks so a large Dutch oven (with lid) will easily fit. Preheat the oven to 325°F.
- Add the ketchup, tomato, brown sugar, vinegar, mustard, Worcestershire, paprika and chipotle to a bowl. Stir until the brown sugar has broken up and been well mixed into the other ingredients.
- Heat the oil in the Dutch oven over medium until shimmering. Add the chopped onions and a good pinch of kosher salt. Stir to coat with oil and cook for around 5 minutes. The onions should be translucent.
- Add the sauce mixture to the pot, stir into the onions, bring to a simmer and cook for 5 minutes.
- Stir in the beans and incorporate. Cover pot and bake for 75 minutes.
- Remove the lid and cook for another 15-20 minutes until the sauce has thickened. Test seasoning for salt and pepper; adjust as desired.
For best results make this dish in advance, cool and refrigerate overnight. Reheat the next day in a slow-cooker or a 350°F oven for 30 minutes.
This recipe is roughly based on one by Dave Lieberman. I pulled the bacon to make it more vegetarian friendly though I don’t mark it as vegetarian because Worcestershire sauce is not vegetarian.