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Firey Chipolte Beans
Description:
This was my winner at the North Carolina BBQ Festival. A wonderful side dish to any BBQ. Ingredients: 6 ounces chorizo, sliced thin 2 1/2 cups chopped onion 1 cup chicken broth 1/3 cup brown sugar 1/3 cup cider vinegar 1/3 cup chili sauce 1/3 cup molasses 2 teaspoons of each - dry mustard and chipolte chile powder 1/4 teaspoon of each - salt, ground cloves, cinnamon and allspice 1 (15-oz) can of each - black beans, pinto beans and Great Northern beans, rinsed and drained Directions: Preheat oven to 325 degrees Heat Dutch oven over medium high heat. Add chorizo; sauté for 2 minutes. Add onions and sauté for 5 minutes. Stir in chicken broth and remaining ingredients. Bake uncovered at 325 degrees for 1 hour.  Recipe Summary: Yield: 12 servings Prep Time: 30 minutes Cook Time: 1 hour Comments: Other recipes by Andon-Reid Inn Bed and Breakfast: Andon-reid Trail Mix Cookies Molasses Crinkles Crunchie Buckeyes Sour Cream Cinnamon Apple Bars Rachel's Tender Meltaways Cherry Date Sparkle Bars Chocolate Crunch Bars Holiday Mulled Wine Herbed Asiago Egg In Fluted Crepe Cups | |
Recipe Provided By:
Andon-Reid Inn Bed and Breakfast Waynesville, NC  Detailed Listing | Website Waynesville Bed and Breakfast Inns |