Hindsight is 20/20. As I sat there hungrily devouring one of these BBQ Bean Sliders, beans were falling out of the bun and BBQ sauce was getting all over my hands and face. That’s when it hit me—this would have been much better as a wrap sandwich. But then again, sometimes the messier the food the better. Either way, these BBQ Bean Sliders probably aren’t a good thing to cook for a first date. Or maybe even the second or third date.
But they are a good thing to cook when you are craving BBQ and you don’t have the time or money to cook an entire pork shoulder. I mean, I love pulled pork and all, probably even more than I should, but sometimes it’s just not convenient or in my budget.
What is convenient? Opening up a couple cans of beans, adding some BBQ sauce, and whipping up a quick slaw. BBQ craving fixed.
Pictured with Spicy Sweet Potato Fries
Double Check Your BBQ Sauce
If you’re a vegetarian, be sure to check the label of your favorite BBQ sauce, because you never know if they might have added some Worcestershire sauce in there. And if you’re not a fan of the high sugar store-bought BBQ sauces, definitely give my Homemade BBQ Sauce a try. My version does contain Worcestershire sauce, but there are some vegetarian Worcestershire sauces on the market (like Annie’s brand) if you want to keep it vegetarian.
It’s All About that Coleslaw
My creamy coleslaw is so fast and easy that once you try it, you’ll probably never buy it pre-made ever again. This coleslaw provides the perfect creamy-savory balance to the sweet-tang of the BBQ sauce. They’re just made for each other.
How to Save Your Leftovers
If you plan to save some of these BBQ sliders for leftovers, wait to mix the coleslaw dressing with the vegetables until just before serving, for the best results. When left in the refrigerator pre-mixed, the coleslaw can get a little limp and runny (although that didn’t stop me from devouring my leftovers).
The BBQ beans can be kept in a separate container themselves, rewarmed in the microwave or in a small sauce pot over low, then piled onto the bun. The beans should stay good in the refrigerator for about 4-5 days. I don’t recommend this recipe for freezing, but if you have too many buns for the amount of filling made, baked breads freeze beautifully on their own, so you can save some for the next time you make BBQ beans!
What to Serve with BBQ Bean Sliders
I served my bean sliders with a side of Spicy Sweet Potato Fries, but they’d also go great with a classic like Southern Style Potato Salad. Or perhaps a pasta salad like, Broccoli Pasta Salad with Tomato Vinaigrette, Summer Vegetable Pasta Salad, or Summer Sweet Corn Salad.
BBQ Bean Sliders
Servings 4 to 6 servingsIngredients
BBQ Beans
Creamy Coleslaw
- 1/2 14oz. bag coleslaw mix (shredded cabbage, about 3 cups) ($0.75)
- 3 green onions ($0.17)
- 1/3 cup mayonnaise ($0.55)
- 1/2 Tbsp honey ($0.06)
- 1 tsp Dijon mustard ($0.03)
- 1 tsp red wine or apple cider vinegar ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.03)
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and cook over medium heat until the onion is soft and translucent (about 5 minutes).
- Rinse and drain the pinto and black beans in a colander. Add the drained beans, BBQ sauce, and smoked paprika to the skillet with the onions and garlic. Stir to combine and then cook over medium-low heat until warmed through (stir occasionally).
- While the beans and BBQ sauce are heating, prepare the creamy coleslaw. Add the cabbage coleslaw mix to a large bowl. Slice the green onions and add them to the bowl with the cabbage.
- In a separate small bowl, make the dressing for the slaw. Stir together the mayonnaise, honey, Dijon, vinegar, salt, and pepper until smooth. Add the dressing to the bowl with the slaw mix and green onions, then stir to combine.
- To make the sliders, add a heaping 1/2 cup of BBQ beans to each bun, then top with 1/2 cup of the slaw. Enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
How to Make BBQ Bean Sliders – Step by Step Photos
Dice one yellow onion and mince one clove of garlic. Add the onion and garlic to a large skillet with 1 Tbsp olive oil and cook over medium heat until the onions are soft and translucent (about 5 minutes).
Rinse and drain one 15 oz. can each of black beans and pinto beans (use a colander to make this easier). Add the drained beans to the skillet along with 1/2 cup BBQ sauce and 1/2 tsp smoked paprika.
Stir and heat this mixture over medium until it has heated through.
Meanwhile, make the creamy coleslaw. In a small bowl, stir together 1/3 cup mayonnaise, 1/2 Tbsp honey, 1 tsp Dijon mustard, 1 tsp red wine vinegar or apple cider vinegar, 1/4 tsp salt, and some freshly cracked pepper.
Add 1/2 of a 14 oz. bag of coleslaw mix (shredded cabbage and carrots) to a bowl. Slice three green onions and add them to the bowl, along with the prepared dressing.
Stir until the cabbage mixture is coated in dressing. And try your hardest to not eat it straight out of the bowl!
To assemble the BBQ bean sliders, add about 1/2 cup of the BBQ bean mixture to each bun, then top with 1/3 to 1/2 cup of the creamy coleslaw.
Then Enjoy! Preferably with some sweet potato fries on the side. ;)
While this combination looks really good, an idea hit me.
What about combining the Coleslaw from this recipe with your Root Beer Pulled Pork and adding them both to a bun, or a wrap?
I think I’ll need to try this over the weekend.
I just made these for lunch today along with roasted butternut squash and they were mind-blowing amazing! I did use tortillas. I’m going to be making these all the time!
These were pretty tasty. Although I would recommend getting some better quality bbq sauce if you can. Mine tasted really sweet in the end because of the my sauce selection.
This stuff is amaaAAAaazing!!
My husband shoveled half a wrap in his mouth and said, “Oh my GOD! Is this cheap? Let’s make it all the time!”
3 year old loves it too :)
Definitely trying the spring onions in coleslaw at some point in the future now.
On leftover cabbage, carrot and cabbage combine to make a really good simple soup, which is what I came up with when I had coleslaw leftovers, it also uses up the tough core.
Onion and garlic base, add chopped cabbage and grated carrot in about a 2/3 to 1/3 ratio, add a good dash of cayenne, cover with vegetable stock, simmer for 15 minutes or so, blend, season to taste.
This recipe was amazing! I’m a vegetarian and the BBQ beans was satisfying and the coleslaw delicious. Thanks!
Made this with tortillas, it was so good! I used half cabbage and only one can of beans but it has made 6 huge portions. This is defiantly making it onto my regular meal rotation.
I made this today and it is quite good, and simple!
If you just mash your beans up a bit, also much easier to eat in a sandwich format.
Second idea hit me! If you make your own coleslaw, you could use a piece of it as a wrap!
Excellent idea!!
Gah, leaf of cabbage that is. Wrote that before passing out for the night.
Looks good. Just wondering what sauce would you suggest instead of BBQ sauce?
Hmm, I don’t know because the whole purpose of the sandwich is the BBQ sauce… ;)
LOL! This sandwich is a vehicle for the BBQ sauce…I like it!
I have been so excited to make this since I saw it posted last night! I may have obsessed about this since then. It is cooking RIGHT NOW! I had cabbage from my CSA that I had no idea what to do with hanging out for a good week too! Yay!!
I’ve been wondering what to do with the cranberry beans in my freezer and now I know. I’m definitely going to make this a wrap though.
Guess what I’m making for dinner tonight!!!
I’ve never seen canned pinto or black beans here in Australia (at least not at an exorbitant price). I make my own black beans from dried so that’s no prob, but I haven’t even seen dried pinto’s. Would a different bean work instead? Cause these sounds so good and I really want to make them haha :P
Yep, I’m sure you could use any type of bean that you like :)
Awesome, thank you :)
You can get plain pinto beans from some health food stores but they’re priced the same as black beans :-/
If you go to woolies in the International food aisle (lol) old el paso have mexe-beans which are pinto beans with some spices added to it. I used them for this recipe and it tasted fine. http://www2.woolworthsonline.com.au/Shop/ProductDetails?stockcode=14040
I know this comment is old but for any other Australians who might see this, pinto beans can be replaced with borlotti beans which are far more common here. I will be trying them in this recipe tonight.
Looks fantastic! Thanks!
I’ve used leftover coleslaw in spring rolls before… Minus the sauce. Tastes pretty great. :)
Looks really yummy! Thanks for sharing. Can’t wait to try it. :)