It’s officially BBQ season! Woo Hoo!! Well technically we have been BBQ’ing here in PHX since April but that’s ok! There is one thing for certain my family loves BBQ. My finicky daughter is always asking my hubby to smoke up some ribs or Tri Tip in our smoker, she just can’t get enough, and neither can I! We literally fire up our smoker every weekend and try timing variations on different cuts of meat to perfect the level of fall off the bone goodness.
With all of the fun summer activities going on, pool parties, picnics and backyard BBQ’s I wanted to try some new side dishes to go along with all of that fantastic grilled and smoked meat. We typically opt for a maple bourbon baked bean recipe but I saw this and just had to try it out. These Santa Maria baked beans looked so fresh with the pico piled on top and seemed to be pretty simple too from the write up. We had some family in town from the Midwest for Memorial Day weekend so we decided to have a little pool/BBQ soiree. It was the perfect opportunity to try out this recipe.
The smell of the spices and simmering beans permeated throughout the house, it was hard to contain ourselves. I caught the hubby several times sneaking spoon fulls of goodness from the pot! The recipe calls for bacon but I thought hey, let’s try to add some smokiness to the mix and cut up some rib meat to simmer in the mixture. Holy cannoli, was that the best substitution ever!!!! That little change in ingredients just upped the deliciousness factor of these beans.
These bakes beans certainly were a hit with the family and I will definitely be making these again very soon!
Enjoy!
Ingredients:
- 2 Slices of bacon, chopped
- 6 Cloves of Garlic, minced
- 4 15oz Cans of pinto beans, rinsed and drained
- 2 Cups Chicken Broth
- 1 Cup Salsa
- ½ Cup Ketchup
- 2 Tablespoons Chili Powder
- 4 tsp finely chopped chipotle pepper in adobo sauce
- 2 tsp Dry Mustard
- 1 Tomato, diced
- ¼ Red onion, diced
- Cilantro for garnish
Directions:
In a large saucepan cook bacon over medium heat 5 minutes or until cooked through, stirring occasionally.
Add the garlic, cook for 1 minute until fragrant.
Add in next 7 ingredients through Mustard.
Bring to a boil and reduce heat.
Simmer uncovered for about 20 minutes or until desired thickness.
Top with diced tomato, red onion and cilantro
- 2 Slices of bacon, chopped
- 6 Cloves of Garlic, minced
- 4 15oz Cans of pinto beans, rinsed and drained
- 2 Cups Chicken Broth
- 1 Cup Salsa
- ½ Cup Ketchup
- 2 Tablespoons Chili Powder
- 4 tsp finely chopped chipotle pepper in adobo sauce
- 2 tsp Dry Mustard
- 1 Tomato, diced
- ¼ Red onion, diced
- Cilantro for garnish
- In a large saucepan cook bacon over medium heat 5 minutes or until cooked through, stirring occasionally.
- Add the garlic, cook for 1 minute until fragrant.
- Add in next 7 ingredients through Mustard.
- Bring to a boil and reduce heat.
- Simmer uncovered for about 20 minutes or until desired thickness.
- Top with diced tomato, red onion and cilantro