CCQ Pit Beans

Total Time:
40 min
20 min
20 min

6 to 8 servings

  • CCQ Signature BBQ Sauce:
  • Extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 medium onion, roasted then minced
  • 1/2 cup ketchup
  • 1/2 cup tomato sauce
  • 1 cup water, or more if needed
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon hot sauce
  • 2 tablespoons molasses
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons prepared mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 3/4 teaspoon smoked paprika
  • 1 1/2 teaspoons cinnamon (smoked for 5 minutes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup water, if needed
  • 2 cups combination of pinto, kidney and chickpeas
  • 2 tablespoons chopped scallion, for garnish
CCQ Signature BBQ Sauce:
  • 1 cup CCQ Signature sauce, recipe follows

  • Heat the oil in a large nonreactive saucepan over medium heat. Add the garlic and saute until softened, but not brown. Add in the roasted onion.

  • Stir in the ketchup, tomato sauce, 1 cup water, vinegars, Worcestershire sauce, lemon juice, hot sauce, molasses, sugar, both mustards, spices, salt and black pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water. Remove from heat.

  • Stir the beans and 1 cup of the sauce together. Garnish with scallions.

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