Ingredients:

  • 2 cans (15 oz each) mature kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup BBQ sauce (homemade or store-bought)
  • ½ cup chicken or vegetable broth
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the drained kidney and pinto beans.
  3. In a separate bowl, whisk together the BBQ sauce, broth, brown sugar, vinegar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt.
  4. Pour the sauce over the beans and stir until well combined.
  5. Pour the bean mixture into a baking dish, spreading it evenly.
  6. Cover with foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 30 minutes, or until bubbly and thickened.
  7. Remove from the oven, allow to cool slightly, and garnish with fresh herbs before serving.