Tangy Barbecue Beans
No backyard barbecue is complete without this simple, well-seasoned side dish that's guaranteed to stay warm and satisfying throughout the party.
- 1/2 pound sliced bacon
- 1 cup chopped onion
- 3 garlic cloves, pressed
- 1/2 cup packed brown sugar
- 2 tablespoons cider or white vinegar
- 1/2 cup ketchup
- 2 teaspoons Tabasco® pepper sauce (optional)
- 4 cans (15-16 ounces each) pork and beans in tomato sauce, undrained
- 2 cans (15.5 ounces each) dark red kidney beans, drained and rinsed
Preheat oven to 375°F. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon to paper towels. Reserve 2 tablespoons drippings in skillet. Break cooked bacon into large crumbles; set aside. Cook onion in drippings over medium heat 3-4 minutes or until crisp-tender, stirring occasionally. Press garlic into skillet using Garlic Press; cook and stir 1 minute.
Add brown sugar and vinegar to skillet; cook and stir until sugar is dissolved and mixture is bubbly. Add ketchup, pepper sauce and beans to skillet. Bring mixture to a boil; remove skillet from heat. Carefully spoon bean mixture into Stoneware Baking Bowl using Nylon Spoon.
Bake 30 minutes or until bubbly and heated through.
- 16-18 servings of 1/2 cup
Nutrients per serving:
Calories 210, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 35 g, Protein 8 g, Sodium 590 mg, Fiber 6 g
U.S. Diabetic exchanges per serving:
2 starch, 1 fat (2 carb)
It's easy to drain and rinse the 2 cans of kidney beans at one time in the large Stainless Mesh Colander.
A big advantage to using Stoneware is that it retains heat after baking. These zesty beans will stay warm in our Stoneware Baking Bowl for a long time.