Sweet and Tangy Red Beans

Garrison Wayne

By
@TheOrganizedChef

I made up this recipe this last 4th of July to go with Tri Tip and Onions. They were a hit, as people were getting seconds. This recipe takes time but requires very little attention. Beans are always a treat when having a crowd for dinner. These versatile beans would go very well with Grilled Sausages, BBQ Ribs, Steaks, any Pork Meat, or even Simple Roasted Chicken. This recipe yields enough for about 10 - 12 servings. Remember beans freeze well, if you think this makes too much for you. If you are going to take the time to make them, make a lot, I always say.


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Rating:

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Serves:

10 - 12

Prep:

25 Min

Cook:

6 Hr

Method:

Bake

Ingredients

7 c
cooked red beans or kidney beans (drained, juice reserved)
1 medium
onion, chopped
2 large
bay leaves
1/4 tsp
ground cloves
1/2 tsp
black pepper
1 tsp
kosher salt
1 tsp
garlic powder
1/3 c
dark brown sugar
3/4 c
ketchup
1 Tbsp
yellow mustard
3 Tbsp
bacon fat (melted) or other oil if vegetarian
1/2 c
dark rum
1 c
reserved bean juice

Directions Step-By-Step

1
Place all ingredients in a large bowl and mix with a rubber spatula until well blended.
2
Transfer to a crock with a heavy lid.
3
Bake in a 250 degree oven for 6 hours. Stir occasionally after 4 hours. Uncover the last hour.
4
Alternately, cook in a slow cooker for 6 -8 hours on lo heat. Turn up heat and remove lid the last hour.