Mexican recipes
BBQ beans (Yard House style)
3 (1)
45 min
Serves 4
Mexican
Ingredients
- 1/4 cup olive oil 60 ml olive oil
- 3 spring onions, chopped 3 spring onions, chopped
- 2 garlic cloves, minced 2 garlic cloves, minced
- 1 to 2 Jalapenos, seeded and minced (adjust to taste) 1 to 2 Jalapenos, seeded and minced (adjust to taste)
- 4 cup cooked pinto beans (substitute with red kidney beans) 960 ml cooked pinto beans (substitute with red kidney beans)
- 2 cup chicken broth 480 ml chicken broth
- 1 cup brown sugar 240 ml brown sugar
- 1 cup barbecue sauce 240 ml barbecue sauce
- 2 tbsp pureed Chipotle chilies in Adobo sauce (adjust to taste) 30 ml pureed Chipotle chilies in Adobo sauce (adjust to taste)
- 2 tsp Tabasco sauce (or to taste) 9.9 ml Tabasco sauce (or to taste)
- Salt and black pepper, to taste Salt and black pepper, to taste
Method
In a medium heavy bottom pot over medium high heat add the olive oil, spring onions, garlic and jalapeno chile and cook for 2 minutes, until the garlic starts to turn golden brown.
Add the remaining ingredients, season with salt and pepper to taste and bring to a boil, stirring frequently. Reduce heat to minimum and simmer for 15 to 20 minutes, or until the beans start to break apart. Using the back of a spoon crush some of the beans against the sides of the cooking pot and stir to thicken the mixture. Taste and adjust with more salt, pepper, Chipotle puree and Tabasco sauce.
Serve hot with crusty bread.
Add the remaining ingredients, season with salt and pepper to taste and bring to a boil, stirring frequently. Reduce heat to minimum and simmer for 15 to 20 minutes, or until the beans start to break apart. Using the back of a spoon crush some of the beans against the sides of the cooking pot and stir to thicken the mixture. Taste and adjust with more salt, pepper, Chipotle puree and Tabasco sauce.
Serve hot with crusty bread.
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