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Food & Drink


Hindsight is 20/20. When I was taking a bite of one or two BBQ beans, the beans fell from the buns, and BBQ sauce was leaking everywhere on my face and hands. This could have been more appealing as a wrap sandwich. Sometimes, eating messy food is more chaotic. This BBQ Bean Sliders are probably not the best thing to make for your first date. Perhaps even for a third or second date.

However, these are excellent things to prepare when you’re hungry for BBQ and don’t have time or funds to cook a whole pork shoulder. I’m talking about me, and I enjoy pulled pork likely more than I would like however, sometimes it’s not feasible or within my budget.

How do you know it is practical? Open a couple of canned beans, throwing in some BBQ sauce, making an easy Slaw. BBQ craving satisfied.


Suppose you’re a vegetarian,, read the label on your favorite BBQ sauce, as you don’t know when they’ve added Worcestershire sauce. If you’re not a fan of of the store-bought, high-sugar BBQ sauces, you should try my homemade BBQ sauce. The recipe I’m using contains Worcestershire sauce. However there are a few vegetarian Worcestershire sauces that are available (like Annie’s brand) for those who want to remain vegetarian.


The creamy version of my coleslaw comes so quickly and simply that once you’ve tried it, you’ll never purchase it from a store again. This coleslaw offers the perfect creamy, savory complement to the sweet-tanginess barbecue sauce. It’s just meant to complement each other.


If you want to keep some BBQ sliders to eat later and save them for later consumption, mix the dressing and coleslaw into the veggies until just before serving for the most optimal outcomes. If left in the fridge already mixed, the coleslaw will become a bit limp and thin (although it was not enough to hinder me from eating the leftovers).

BBQ beans can be stored in a separate container. BBQ beans may be stored inside a container or rewarmed using your microwave or in the small saucepan at a low temperature and then placed on top of the bun. Beans should last in the refrigerator for around four to five days. I wouldn’t recommend this recipe to freeze; however, should you have more buns to make the filling you’ve made, baked breads are great to freeze on their own, and you can keep some to use when you prepare BBQ beans!


The bean sliders I made were served along with Spicy Sweet Potato fries. However, they’d be great served with classic dishes such as Southern-style Potato Salad. Perhaps an Italian salad such as Broccoli Pasta Salad topped off with Tomato Vinaigrette, Summer Vegetable Pasta Salad, or the Summer Sweet Corn Salad.


BBQ Beans

One tablespoon olive oil ($0.16)

One small onion of yellow ($0.32)

One clove of garlic ($0.08)

1 15oz. Can black beans ($0.89)

1 15oz. Pinto beans ($0.89)

1/2 cup BBQ sauce ($0.27)

1/2 tsp smoked paprika (optional) ($0.05)

Four hamburger buns ($1.66)

Creamy Coleslaw

1/2 14oz. bag of coleslaw mix (shredded cabbage, approximately three 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)

Cracked fresh black pepper ($0.03)

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Joseph M. Kay

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