Spicy Barbeque Beans
Excellent to serve with barbeque.
Ingredients
- 1 pound Pinto Beans dried
- 6 cups Water
- 1 pound Bacon
- 2 Onions medium
- 1/2 Bell Pepper
- 4 cloves Garlic
- 4 tablespoons Worcestershire Sauce
- 4 tablespoons Brown Sugar
- 2 tablespoons Cumin ground
- 1 tablespoon Chili Powder
- 1 tablespoon Ground Pepper
- 1 teaspoon Celery Seed
- 1 teaspoon Tabasco Sauce
- 1 teaspoon Salt
- 1 Bay Leaf
- 1 can Tomatoes Approx. 16 oz / 475 g / 475 ml
- 1/2 pound Sausages
Instructions
- Wash hands with soap and water; ensure worksurface is clean.
- Wash dried pinto beans, cover with enough water to well cover them, let stand overnight or for 8 hours. Drain, return to a large pot, add the 6 cups (48 oz / 1 1/2 litres) of water, put the pot over medium heat, bring the water to a boil and lower to a simmer, covered.
- Chop the bacon and sausage into 1/2 inch (1 cm) pieces; toss into a frying pan not yet on the heat.
- Wash hands with soap and water after handling uncooked meat.
- Wash onion with a clean vegetable brush under running water. Peel and chop up; add to frying pan.
- Wash bell pepper with a clean vegetable brush under running water. Seed, chop, add to frying pan.
- Wash garlic under cold running water. Peel, mince, add to frying pan.
- Now put the frying pan on a burner, turn on the heat, and cook until vegetables are tender and the sausage and bacon are browned. Add to beans, with at least a tablespoonful or two of the fat.
- Now add all the remaining ingredients except the tomatoes as well to the beans.
- Let beans simmer covered for about 2 hours or until tender. Check occasionally to ensure sufficient water.
- Then stir in the can of tomatoes, juice and all.
- Let simmer uncovered for another 30 to 60 minutes until sauce has thickened somewhat.
Notes
Use whatever kind of sausage you prefer.
Directions in this recipe follow the Safe Recipe Style Guide.
Directions in this recipe follow the Safe Recipe Style Guide.
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