Spicy Sweet Barbecued Beans Vegan Food
CRAIG'S SWEET & SPICY CROCKPOT BBQ BEANS
Adapted from a friend's amazing baked beans recipe, this is a very flexible, crowd pleasing dish. It freezes well so I usually make a double batch and freeze it in single portions for work week lunches or quick sides for dinner. Adapt it to whatever ingredients you have on hand, keeping the ratios of ingredients similar. You can use canned beans. This is a super flexible recipe, I've made it with all sorts of variations (more/less vinegar, using Indian BBQ sauce instead of ketchup, using corn syrup instead of molasses, using bacon/Spanish chorizo/Italian salami) and had it turn out about the same every time.
Provided by Papagayita
Categories Beans
Time 4h30m
Yield 1 large casserole, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- To cook the beans:
- 1. Put beans, bouillon, pork, garlic and bay leaf in crock pot.
- 2. Add water to about 1-2 inches over the beans.
- 3. Cook on high until soft, ~3 hours or overnight (8 hours) on low. Cooking for a longer period (aka overnight) won't hurt them, just make them softer and more creamy.
- To make the sauce:.
- 1. Saute onions, peppers and garlic in a little bit of oil (I use a tsp of bacon fat if I have it) ~10 minutes until softened and brown.
- 2. Add rest of ingredients, stir, bring to a boil, and simmer on low until mixture has thickened to a syrupy consistency and onions and peppers are very soft.
- 3. Mix in beans, pour into large pan, cover with aluminum foil and bake at 350 F for one hour (or longer). Remove foil about 15 minutes before end of cooking time to let top brown.
- 4. Beans are best if served the next day (I usually make this in the evening and let the beans sit in cooling oven overnight). Will keep for one week or more in fridge, great to freeze and reheat later.
- Note: ****My secret ingredient is a can of dr. pepper (diet is fine) added with the rest of the liquid ingredients in the sauce.
SWEET AND SPICY BARBECUED PINTO BEANS
From the RSVP section of an old Bon Appetit Magazine. Recipe is courtesy of C Lazy U Ranch in Colorado. Can be made 1 day ahead and refrigerated. Prep time does not include overnight soaking time for beans.
Provided by DailyInspiration
Categories Onions
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to a boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.
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