BBQ RED BEANS
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.
Provided by SharleneW
Categories Meat
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 14
Steps:
- 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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