Ultimate BBQ beans

Ultimate BBQ beans


We partnered with our friends at Spicewalla to highlight regional bean varieties and regional BBQ flavors, taken to new heights when paired together. These BBQ beans require minimal effort to whip up, yet they’re so incredibly flavorful! Play with the foolproof base recipe by varying the bean and spice pairings. Enjoy with a summery spread of grilled meats, potato salad, coleslaw, watermelon wedges, and (of course) friends.



Bean and BBQ spice pairing guide

Primary Beans x Spicewalla pairings


Take 'em from dried to cooked with our guide

Print recipe here


Base recipe


  • 1 tbsp olive oil
  • 4 oz thick-cut bacon (about 4 strips), diced
  • 1 medium yellow onion, diced
  • 1 small jalapeño, diced (optional)
  • 3 cloves garlic, minced
  • 2 Tbs Spicewalla BBQ blend of choice
  • 4 cups chicken stock
  • ½ lb Primary Beans variety of choice, dried - no soaking necessary!
  • ⅓ cup tomato paste
  • ½ yellow mustard (Carolina Mustard BBQ x Bayo beans only)
  • ⅓ cup dark brown sugar
  • 1 tbsp molasses
  • 1 tsp apple cider vinegar


Heat a dutch oven or large heavy bottom pot over medium-high heat. Add olive oil and diced bacon and sauté, stirring frequently, until crispy, about 5 minutes.
Use a slotted spoon to remove bacon from the pot and place on a paper towel lined plate, leaving the rendered bacon fat in the pot.

Add diced onion and jalapeño (if using). Sauté, stirring occasionally, until onions are translucent and jalapeño has softened, about 5 minutes. Add minced garlic and Spicewalla BBQ blend of choice. Stir to combine and evenly coat the onion and jalapeño. Sauté until fragrant, about 1 minute.

Add chicken stock, Primary Beans variety of choice, and reserved fried bacon. Check to make sure that beans are covered by about 1-2 inches of liquid. If you need more liquid, add more chicken stock or water. Bring to a boil, then reduce heat to medium-low, cover and simmer for about 2 ½ - 3 hours until the beans are tender and fully cooked and liquid has reduced by about two-thirds.

Stir in the tomato paste, yellow mustard (if using), dark brown sugar, molasses and apple cider vinegar. Taste and adjust seasoning to your liking. Serve warm and enjoy!

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