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Category: Beans
Prep Time: Cook Time: Total Time:
1/2 lb sliced thick bacon, cut into two-inch pieces
10 oz cooked chorizo sausage
2 medium Anaheim peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 garlic cloves, minced
3 (15 oz) cans of black beans, rinsed and drained
3/4 cup beef broth
3/4 cup ketchup
3/4 cup molasses
1/3 cup dark rum (you can substitute imitation rum or broth)
1/4 cup prepared yellow mustard (not Dijon)
4 tbsp packed brown sugar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1/2 tbsp ground ginger
In a large heavy pot, cook the salt pork and bacon over medium heat for 10 to 12 minutes or until brown and crisp. Remove the cooked bacon and place on paper towels to drain.
Add the sausage, Anaheim peppers, pablano peppers, onion, and garlic to the bacon drippings in the pot. Cook until the sausage is browned and the onion is tender. Drain off one-half of the fat drippings. Stir in the cooked bacon, black beans, beef broth, ketchup, molasses, rum, yellow mustard, brown sugar, Worcestershire sauce, dry mustard, and ginger.
Bring the mixture to a boil; reduce heat. Simmer uncovered for about 50 minutes or until the mixture is to your desired consistency. Let the beans stand for 10 minutes before serving. Refrigerated leftovers will become more intense. Use caution. Serves 8 to 10
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BARBECUED BLACK BEANS
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Category: Beans
Prep Time: Cook Time: Total Time:
1/2 lb sliced thick bacon, cut into two-inch pieces
10 oz cooked chorizo sausage
2 medium Anaheim peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 garlic cloves, minced
3 (15 oz) cans of black beans, rinsed and drained
3/4 cup beef broth
3/4 cup ketchup
3/4 cup molasses
1/3 cup dark rum (you can substitute imitation rum or broth)
1/4 cup prepared yellow mustard (not Dijon)
4 tbsp packed brown sugar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1/2 tbsp ground ginger
In a large heavy pot, cook the salt pork and bacon over medium heat for 10 to 12 minutes or until brown and crisp. Remove the cooked bacon and place on paper towels to drain.
Add the sausage, Anaheim peppers, pablano peppers, onion, and garlic to the bacon drippings in the pot. Cook until the sausage is browned and the onion is tender. Drain off one-half of the fat drippings. Stir in the cooked bacon, black beans, beef broth, ketchup, molasses, rum, yellow mustard, brown sugar, Worcestershire sauce, dry mustard, and ginger.
Bring the mixture to a boil; reduce heat. Simmer uncovered for about 50 minutes or until the mixture is to your desired consistency. Let the beans stand for 10 minutes before serving. Refrigerated leftovers will become more intense. Use caution. Serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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