Texas-Style BBQ Beans
A hearty side dish loaded with bacon, sausage, and TexasBBQRub. These beans can be finished on the smoker for even deeper flavor. Perfect alongside brisket, ribs, or pulled pork.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 1.5 lb dried pinto beans (or great northern), rinsed
- 6 cups water (plus extra for soaking)
- 1 lb smoked kielbasa or andouille sausage, sliced 1/4-inch thick
- 4 oz bacon, diced
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1.5 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 Tbsp Worcestershire sauce
- 2 Tbsp TexasBBQRub (Original or Grand Champion)
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp kosher salt (adjust after cooking)
Instructions
- Soak and Prep: Place beans in a large bowl, cover with water and let soak 6-8 hr (or overnight). Drain and rinse.
- Brown Meats: In a heavy Dutch oven, cook bacon over medium-high until crisp. Add sausage and sear 2-3 min; remove and set aside.
- Saute Veggies: In the same pot, add onion, bell pepper, and garlic. Cook 4-5 min, stirring, until softened.
- Combine and Season: Return bacon and sausage to the pot. Add soaked beans, water, ketchup, vinegar, brown sugar, Worcestershire, TexasBBQRub, smoked paprika, pepper, and salt. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer 1 hr, stirring occasionally.
- Smoke (Optional): For deeper flavor, transfer the pot to a smoker set at 225 degrees F and smoke for 45 min, adding a chunk of hickory or oak.
- Finish: Uncover and continue simmering until beans are tender and sauce thickens, about 30-45 min more. Taste and adjust seasoning if needed.
Bill's Pitmaster Tips
- These beans are even better when you finish them on the smoker alongside your brisket.
- The overnight soak makes a real difference — don't skip it.
Pro Tips
- Use a pressure cooker if you are short on time -- 30 min on high pressure replaces the 2-hr simmer.
- Add a splash of liquid smoke (1/2 tsp) when you skip the smoker for that authentic smoke note.
- Stir gently toward the end to avoid breaking beans and keep a nicer texture.
- Finish with a knob of butter (1 Tbsp) right before serving for added richness and a glossy finish.
- Serve with a dollop of sour cream and fresh cilantro to balance the heat and add fresh contrast.
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