Prep 12 hrs
Cook 1 hr 30 mins
I came up with this recipe when money was tight and I didn't have much food in the kitchen. It uses things I usually have around, with delicious results. I use dried and soaked beans, but you could substitute canned. I also used leftover pork roast, but anything else would work just as well- bacon, ham, sausage, etc, or leave it out for a vegetarian dish. There is a lot of room for variation in this recipe. I cook for one, but it is easily multiplied.
- 1⁄2 cup red beans, dried
- 1⁄2 cup navy beans, dried
- 3⁄4 cup tomato sauce
- 1⁄3 cup brown sugar
- 1⁄3 cup strong brewed coffee, black and brewed strong
- 1⁄2 cup onion, chopped
- 1⁄4 cup barbecue sauce
- 1⁄3 cup vodka
- 1⁄3 cup pork, finely diced
- 1⁄2 carrot, grated
- 1 1⁄2 tablespoons mustard
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- Soak beans overnight (10-12 hours), in enough water to cover them by 1-2 inches.
- Drain and rinse beans. Place them in a saucepan, cover with water, and simmer 10-15 minutes. The simmering time will depend on how soft you like your beans- simmer longer to make them softer.
- Drain beans, and place in a casserole dish greased with nonstick spray.
- Add all other ingredients, and mix well. The mixture will be soupy, but will reduce during cooking.
- Bake, uncovered, at 350 F, for 90 minutes. Check before last 20 minutes of cooking- if the sauce is too thick for your liking, you can add more of any of the liquids.