Barbecued Beans Recipe
Ingredients
| Red kidney beans | 1 pound, soaked | |
| 2 large yellow onions, peeled and chopped fine | ||
| Garlic | 2 Clove (5gm), crushed | |
| 2 tablespoons bacon drippings | ||
| Ketchup | 1/2 Cup (16 tbs) | |
| Chili Sauce | 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| 1/2 cup firmly packed dark brown sugar | ||
| 1/2 teaspoon powdered mustard | ||
| Chili powder | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Water | 5 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 350° F.
2. Drain the beans
MAKING
3. In a 3-quart casserole combine the drained beans with the remaining ingredients and stir well to mix
4. Cover the casserole with its lid or with double layers of foil.
5. Place in the preheated oven and bake 5-6 hours, stirring after every hour or so, until beans are cooked and sauce has thickened
SERVING
6. Serve the beans straight out of the casserole as a side dish for barbecued meats like short ribs, beaf steaks or pork chops
TIP
Add a little warm water if mixture gets too dry while baking.
1. Preheat the oven to 350° F.
2. Drain the beans
MAKING
3. In a 3-quart casserole combine the drained beans with the remaining ingredients and stir well to mix
4. Cover the casserole with its lid or with double layers of foil.
5. Place in the preheated oven and bake 5-6 hours, stirring after every hour or so, until beans are cooked and sauce has thickened
SERVING
6. Serve the beans straight out of the casserole as a side dish for barbecued meats like short ribs, beaf steaks or pork chops
TIP
Add a little warm water if mixture gets too dry while baking.
Chef
