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Spicy and a tang of vinegar. Awesome beans, but a bit vinegary. To make it suit my own personal tastes, I added 2 (16 oz.) cans of diced tomatoes and 2 more (16 oz.) cans of beans. My husband insisted I add 1/2 pound of browned ground pork sausage. I also add a teaspoon of baking soda because I've been told it lets the "air" out of beans. Used kidney beans they took several hours of simmering to get tender enough--next time I will try the pink beans. Those of you with a tender palette, beware of the cayenne pepper and use accordingly! What I ended up with was an awesome pot of BBQ Beans.
Units: US | Metric
Serving Size: 1 (197 g)
Servings Per Recipe: 15
The following items or measurements are not included:
dry rub seasonings