BBQ Red Beans Recipe #33812
Spicy and a tang of vinegar. Awesome beans, but a bit vinegary. To make it suit my own personal tastes, I added 2 (16 oz.) cans of diced tomatoes and 2 more (16 oz.) cans of beans. My husband insisted I add 1/2 pound of browned ground pork sausage. I also add a teaspoon of baking soda because I've been told it lets the "air" out of beans. Used kidney beans they took several hours of simmering to get tender enough--next time I will try the pink beans. Those of you with a tender palette, beware of the cayenne pepper and use accordingly! What I ended up with was an awesome pot of BBQ Beans.
by Sharlene~W
45 min | 5 min prep
SERVES 15 -20
- 2 tablespoons butter
- 5 slices bacon, diced
- 1 cup yellow onion, diced
- 3/4 cup celery, diced
- 2 cups barbecue sauce (memphis-style recipe here on Zaar 33814)
- 1/2 cup amber ale
- 1/4 cup worcestershire sauce
- 1 1/2 cups brown sugar
- 1 1/2 tablespoons dry rub seasonings (BBQ Red Beans)
- 1 1/2 tablespoons cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke
- 1/2 cup tomato paste
- 6 (12 ounce) cans pink beans or kidney beans
- In 6- to 10-quart pan over medium heat, melt butter.
- Sauté bacon, onion and celery until vegetables often, about 15 minutes.
- To pan add Barbecue Sauce, ale, Worcestershire, brown sugar, dry rub seasoning (Recipe #33812), Cajun seasoning, garlic powder, and liquid smoke.
- Bring to a boil.
- Reduce heat to simmer and add tomato paste.
- Stir occasionally and cook sauce for 15 minutes more.
- Add beans and simmer, stirring frequently, for 1 hour.
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5 stars