Receta Spicy Baked Beans
BBQ Ribs and Spicy Baked Beans
By Eliot, on May 21st, 2011
Since we have purchased our retro smoker, we have been busy on the patio, leisurely cooking on weekends. Our favorite so far is baby back ribs. We simply rub them with a favorite rub (we like a Memphis type) and cook them at 250 degrees for 4 hours. They are awesome.
Even though it uses canned pork and beans, it is a little healthier than other recipes. I saute the peppers and onions in olive oil instead of bacon fat. Adding the parsley adds more flavor. Although I LOVE my bacon, these are still delicious without it.
Spicy Baked Beans
- 1/2 c. ketchup
- 1/4 c. Worcestershire Sauce
- 1 t. chili powder
- 1/2 t. Liquid Smoke
- 1 T. prepared mustard
- 1/4 c. brown sugar
- 1/4 t. fresh ground pepper
- 1 (28 oz.) can pork and beans (fat “pork” pieces removed)
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2T. extra-virgin olive oil
- 2 T. flat leaf parsley, chopped
Preheat oven to 350 degrees.
In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chili powder, Liquid Smoke, mustard and brown sugar. Whisk until smooth.
Add the beans and mix with a spoon.
Heat olive oil in skillet and sauté onions for 4 minutes. (Onions should be transparent.) Add peppers and sauté another 4 minutes or until onions begin to brown.
Add onions and peppers to bean mixture—do not drain. Add parsley. Stir.
Prepare a 2 quart casserole dish by wiping sides and bottom with 1 T. Olive Oil. Pour mixture into dish and back for 45 minutes.
Servings: 6
I would love to try these with black beans as well.
Enjoy BBQ and picnic season!
Canned Baked Beans With Pork
Baby Back Ribs