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I have the perfect recipe to take to the neighbor’s BBQ, your friend’s picnic, and the potluck at your church. It’s easy to make, very inexpensive, and it feeds a huge crowd. It can simmer all day in the crockpot or cook on the stove top.
It travels well, so I take it to casual get-togethers all year long.
| BBQ “Baked” Beans |
- 1 tbsp olive oil
- 1 large onion, coarsely chopped
- 3 cloves of garlic
- 1/2 cup packed brown sugar
- 2 tbsp vinegar (I prefer white vinegar, but cider works well, too.)
- 1/2 cup Jack Daniel’s Original BBQ sauce (This is my favorite brand. The finished beans end up tasting a lot like the BBQ sauce you use, so use a brand you really like.)
- 2 tsp Tabasco,optional
- 4 cans (15-16oz) vegetarian baked beans
- 1 pound of dry dark red kidney beans or black beans, soaked, cooked, and drained (you could also use 2 cans (15-16oz) cans of beans, drained and rinsed)
- 2 cups uncooked couscous or rice
- Additional BBQ sauce
- Prepare couscous/rice according to package directions, except replace ½ of water with BBQ sauce before boiling. For example, if your rice needs 1 cup of water to cook, mix 1/2 cup of water with 1/2 cup of BBQ sauce. Bring the mixture to a boil as if it were plain water. Prepare rice as usual.
- Saute onion in olive oil over medium heat for 3 to 4 minutes. Press garlic into skillet; cook for one minute.
- Add brown sugar and vinegar to skillet, stir until sugar is dissolved. Continue to cook until mixture is bubbly. Add BBQ sauce, Tabasco, and beans to skillet. Bring mixture to a boil; remove from heat.
- Add couscous/rice to beans and mix well.
Makes 15+ ½ cup servings
Crockpot instructions:
1. Saute onion in olive oil over medium heat for 3 to 4 minutes. Press garlic into skillet; cook for one minute.
2. Add brown sugar and vinegar to skillet, stir until sugar is dissolved. Continue to cook until mixture is bubbly.
3. Pour beans into to crockpot. Top with uncooked rice/coucsous, BBQ sauce, Tabasco, and sauce from skillet.
4. Add water required to cook rice/couscous. Mix well.
5. Cook on low for 3 to 5 hours, until rice or couscous is tender and sauce is bubbly.
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{ 6 comments… read them below or add one }
Well, that is different. Never would have thought of the rice or couscous in baked beans. Sounds great, though!
Hey, I have been thinking about you. I know this is a very difficult time for you. Hang in there! I pray the pain will get better soon!
Lisa@Blessedwithgrace’s last blog post..Tempt My Tummy Tuesday…Zucchini Bread
Well, that is different. Never would have thought of the rice or couscous in baked beans. Sounds great, though!
Hey, I have been thinking about you. I know this is a very difficult time for you. Hang in there! I pray the pain will get better soon!
Lisa@Blessedwithgrace’s last blog post..Tempt My Tummy Tuesday…Zucchini Bread
Very interesting recipe! A bit different from what we have around here, but sounds good!
Jerri’s last blog post..Happy Find
Very interesting recipe! A bit different from what we have around here, but sounds good!
Jerri’s last blog post..Happy Find
I love cooking beans, they re very versatile as they can go well with different array of flavorings and seasonigs.
I love cooking beans, they re very versatile as they can go well with different array of flavorings and seasonigs.
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