green bell pepper chopped
1 1/4 c
converted white rice
kidney beans , canned drained
finely chopped bell pepper
garlic cloves minced
1 - 8 oz. can(s)
beer your choice
brown sugar, firmly packed
1 1/2 Tbsp
anchovy-free worcestershire sauce
salt or salt to taste
1FOR RICE AND BEANS:
In a 2 quart saucepan, heat the oil over medium - high heat. Add the onion and bell pepper cook stirring until softened about 3 minutes.
2Stir in the water, bring to a boil. Stir in the rice return to boil. Reduce heat and simmer covered 20 minutes.
3Stir in the beans and barbecue sauce. Simmer covered 10 minutes.
4FOR THE BARBECUE SAUCE:
In a quart saucepan, heat the oil over medium high heat. Add the onion, peppers, and garlic cook, stirring until softened about 3 minutes. Add the tomatoes and break them up with the back of a spoon. Stir in the remaining ingredients.
5Bring to a boil reduce heat and simmer uncovered 40 minutes or until thickened.
6For a smooth sauce, place the cooled sauce in a blender container. Cover and process until smooth.