Quick & Easy. Found this in Better Homes & Gardens (June 07). Great side dish for a picnic, BBQ or when you're in the mood for a tasty bean dish. For sweet and smoky flavor, pineapple and molasses are substituted for the familiar bacon and sugar. I have also made this without the pineapple and added a 14 oz can Fire Roasted Diced Tomatoes..we enjoyed it that way too; this recipe you can tinker with and still enjoy the results.
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Units: US | Metric
- 1 tablespoon olive oil
- 1 red peppers (3/4 cup) or 1 green pepper, seeded and chopped (3/4 cup)
- 1 medium onion, halved and thinly sliced (1/2 cup)
- 2 large ripe tomatoes, chopped (2 cups)
- 3 (15 ounce) cans kidney beans, rinsed and drained
- 1 (8 ounce) can tomato sauce
- 1 (8 ounce) can crushed pineapple, undrained
- 1 tablespoon molasses or 1 tablespoon maple syrup
- 1 tablespoon Worcestershire sauce (use an anchovy-free sauce if making vegetarian)
- 1Heat oil in large saucepan over medium heat. Add onion and sweet pepper. Cook and stir 5 minutes or until tender.
- 2Stir in tomatoes, beans, tomato sauce, undrained pineapple, molasses, and Worcestershire sauce. Bring to boiling, reduce heat. Simmer, covered, 10 minutes.
- 3Uncover, simmer 10 minutes more or until desired consistency.
- 4Note: You can also add some heat if prefer something spicy, e.g., cayenne, hot pepper sauce, chipotle peppers in adobe sauce -- whatever stirs your taste buds.
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Nutritional Facts for Summer's Best BBQ Beans
Serving Size: 1 (237 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 159.9
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 517.8 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 8.1 g
- Sugars 9.8 g
- Protein 7.6 g