Tar Heel Barbecued Baked Beans

Down in the Tar Heel State, barbecue beans aren’t some sweet, ketchupy afterthought. They’re the main event.

Dried pinto beans get soaked, cooked, then baked in a sauce that’s all about that Carolina tang: apple cider vinegar, chili sauce, tomato sauce, mustard, and a good hit of chili powder.

Green peppers, garlic, and onions sauteed in peanut oil build the savory base, and a dash of hot sauce rounds out the heat.

Sliced onions layered across the top soften and caramelize as the casserole bakes, adding one more layer of sweetness against all that vinegar bite.

This is the kind of pot you bring to a cookout and come home with an empty dish.

Variations

• Smoky version. Add a tablespoon of smoked paprika or a teaspoon of liquid smoke for that pit-smoked flavor without a smoker.
• Add some pork. Stir in chopped smoked sausage or crumbled bacon for a meatier take that’s still easy to pull off.
• Navy bean swap. Use dried navy beans or great northern beans if you prefer a creamier texture.

Kitchen Tips

• Soak the beans overnight. Dried pintos need a good long soak (or a quick boil-and-rest method) before they’ll cook up tender.
• Reserve that bean broth. Those 2 cups of cooking liquid carry a ton of flavor and body into the casserole. Don’t drain it all away.
• Vinegar is the star. The double dose of cider and regular vinegar is what makes this North Carolina style. Don’t cut it back.