Flavored with ground beef or sausage, this hearty side can also be a satisfying entree.
Photo by Karen Hermann
SERVES 10–12
2 tablespoons olive oil
1 pound ground sausage or ground beef
1 pound thick-sliced bacon, cut into ½-inch pieces
1 large sweet onion, chopped
1 large red bell pepper, chopped
2 large garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can small red or kidney beans, rinsed and drained
1 15-ounce can lima or butter beans, rinsed and drained
1 cup chili sauce
1 cup barbecue sauce
½ cup packed brown sugar
2 tablespoons apple cider vinegar
2 tablespoons molasses
½ teaspoon Worcestershire sauce
1 teaspoon blackened or Cajun seasoning
¼ teaspoon fresh-chopped oregano, for garnish
¼ teaspoon fresh-chopped basil, for garnish
Preheat oven to 350 F. In a very large skillet or Dutch oven over medium-high heat, heat oil and brown sausage. Using a slotted spoon, remove sausage to a paper towel-lined platter. Pour off excess fat. Cook bacon until fat is rendered but still slightly limp. Remove to platter with sausage. Saute onions and bell pepper until onions are translucent, about 2–3 minutes; add garlic and cook an additional minute. Add beans, sausage and bacon.
In a medium bowl, combine chili sauce, barbecue sauce, sugar, vinegar, molasses, Worcestershire and seasoning. Pour over beans, mix thoroughly and heat until warm. Pour into a 9-by-13-inch baking dish (or larger if needed) and bake uncovered 30–40 minutes or until bubbly and heated through. Sprinkle with oregano/basil combination. Keep warm until ready to serve.
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