Prep 20 mins
Cook 40 mins
There are all kinds of wonderful flavors here: sweet, peppery, tangy ... and these are definitely hearty! Since the recipe uses canned beans, cooking is relatively minimal, leaving you more time for fun at your next cookout!
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup ketchup
- 1⁄3 cup red wine vinegar
- 1 tablespoon Worcestershire sauce (you can use vegetarian Worcestershire sauce)
- 1⁄4 cup water
- 3 tablespoons molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon dried ancho chile powder
- 1 tablespoon new mexico chile powder
- 1 tablespoon paprika
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 2 teaspoons liquid smoke
- 2 (15 ounce) cans beans, of your choice (I like a pinto bean-black bean combination)
- In a large saucepan, saute onion and garlic in olive oil until slightly browned.
- Add tomatoes and tomato sauce, simmer another 10 minutes.
- Stir in all remaining ingredients, including beans, then cook together over low heat for 30 minutes (longer is better, if you can).
These were so delicious, and they couldn't be any easier to prepare. Also, they turned out well despite several substitutions I made (I had to use malt vinegar, yellow mustard, and regular chile powder, unfortunately...I didn't realize until too late that I was missing the proper ingredients). They were perfectly spiced, just sweet enough, and very filling. I will definitely be making these again -- thanks!