Roasted chickpeas just won’t stay crunchy for long. As they cool they get soft and mushy. Ewwwww! The only way to get really crunchy, really great chickpeas is to deep-fry them. Then hit them with your favorite seasonings. Kosher or sea salt and freshly ground black pepper are perfect. Then devour.
I suggest you double the recipe when making these deep-fried chickpeas as you’ll eat half of them while you are finishing cooking the other half. They’ll stay crunchy longer than roasted peas, but they will get softer as time goes on. You won’t have to worry about that because they won’t last that long.
Also try my Kale chips.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 1 can chickpeas
- Vegetable oil
- Your favorite seasonings
Empty can into a sieve. Rinse and drain well.
Dump beans out onto a kitchen towel or a few layers of paper towels. Pat beans dry. Be thorough - they need to be as dry as possible.
Heat 1/2" of oil in a Dutch oven to 325 F.
Working in batches, SLOWLY add the beans to the hot oil. The beans will most likely splatter, specially if they aren't very dry, so keep your face and hands back as you add them to the hot oil.
Fry for 4-5 minutes or until golden brown. Remove to a paper towel-lined plate to drain. Sprinkle with seasoning while they are still hot.
Serve hot or cooled.
After I finish writing this post I will curl up in front of a big bowl of these tangy pit beans and go to town on them. I love baked beans, and this is a very, very good variation on the theme. They are not boring. They have just the right amount of tang. And since this recipe makes a big batch, it’s a great dish to take to a pitch-in or family picnic.
These tangy pit beans were the perfect side for my smoked habanero meatloaf and cedar planked creamy mashed potato dinner.
If you’re in a hurry but still want great BBQ beans, try my quick fix version.
Tangy Pit Beans
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12 -14 servings
- 2 tablespoons prepared yellow mustard
- 3 cups ketchup
- 1 cup diced sweet onion
- 1 medium green bell pepper chopped
- 1 1/2 cups brown sugar
- 1/2 cup honey
- 1 1/2 tablespoons BBQ rub I used our Memphis Rib Rub
- 2 15 ounce cans pork and beans
- 2 15 1/2 ounce cans red kidney beans, rinsed, drained
- 1 15 1/2 ounce can chili beans
- 1 15 1/2 ounce can large butter beans, rinsed, drained
- 1 15 1/2 ounce can pinto beans, rinsed, drained
- 4-5 strips of bacon
Preheat oven to 350 F. You can also make these beans on your smoker at 250 F, but you'll have to increase the cook time to 3 hours.
Whisk together the mustard and ketchup in a large bowl.
Stir in the onion, pepper, sugar, honey, and rub.
Add the beans, and slowly and gently fold in to mix well.
Pour mixture into a deep 9" x 13" baking ban.
Add bacon to top of beans and cover with foil.
Bake for 45 minutes.
Remove foil and bake another 15 minutes.
Let rest 15 minutes before serving.
Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue green beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.
I may add a small pinch of red pepper flake to these barbecue green beans next time I make them. Not too much, but I love a little heat with my sweet. If you have a favorite BBQ sauce you can use it in place of the ketchup, Worcestershire sauce and brown sugar. Start with about 1/2 cup of the sauce and taste to see if you might want a bit more.
Also try my fire-eater green beans.
Barbecue Green Beans
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6 servings
- 2 cans unsalted cut green beans drained
- 6 slices thin-cut smoked bacon chopped
- 1/4 cup sweet onion diced
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Preheat oven to 350 F.
Open green bean cans, drain, and add to a 9" x 9" casserole dish.
Heat a large skillet over medium-high heat.
Add the bacon and cook until starting to crisp, stirring often.
Add the onion and cook until the bacon is crisped and the onion starts to soften.
Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
Pour bacon mixture over the beans and stir to combine.
Place in oven and bake for 20 minutes.