BBQ'd Black Beans

Tina Cannon

By
@Tina_Cannon

This makes a great side dish for BBQ dinners. You can subsitute Pintos. October beans or red beans if you like. In the winter I add 1 cup of chicken broth and a exta can of diced tomatoes and serve as a soup with some cornbread or over rice.


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Rating:

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Serves:

6

Prep:

8 Hr

Cook:

3 Hr

Method:

Barbecue

Ingredients

1 lb
dry black beans
6 c
water
1 Tbsp
salt
1 c
large onion chopped
1 c
red bell pepper chopped
3 clove
minced garlic
1 Tbsp
chili powder
1 tsp
oregano, dried
1/2 tsp
black pepper
1 lb
chorizo (mexican sausage, mild or medium
3 Tbsp
jalapenos, fresh chopped
1 tsp
cocoa, unsweetened
2 can(s)
diced tomatoes with chilis
2 Tbsp
tomato paste
salt and pepper to taste

Directions Step-By-Step

1
Soak black beans overnight or put in warm water and soak for 2 hours changing water every 30 minutes with fresh warm water to soften.
2
Drain beans and cook in the 6 cups of water and 1 TBL Salt until just barely tender. Drain
3
While beans drain saute the Chorizo with the onions, peppers and garlic until the onions are tender, and then drain and put back into the large pan you cooked them in. Add the all seasonings and mix well. Add the canned tomatoes and tomato paste stil till mixed well then stir in beans. Taste and reseason to your taste with salt and pepper.
4
Pour the bean mixture into a large baking dish or tin disposable pan. cook on your smoker, your grill or you oven till bubbly and hot.
Smoker at 225-250 for 3 hours, Grill or oven at 350 for 1 hour or if you are in a hurry cook on stove top for about 20 minutes on Medium, careful to not scorch.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Wheat Free