CCQ Pit Beans

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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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

1 cup CCQ Signature sauce, recipe follows

2 tablespoons chopped scallion, for garnish


  1. 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.
  2. 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.
  3. Stir the beans and 1 cup of the sauce together. Garnish with scallions.

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