barbecue rice and beans

★★★★★ 1 Review
EDWARDCARL avatar
By Eddie Jordan
from Bristow, OK

This recipe is all vegetarian. From my uncle Clarence who is a vegetarian.

★★★★★ 1 Review
serves Makes 3 1/2 cups
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For barbecue rice and beans

  • 1 Tbsp
    vegetable oil
  • 1/2 c
    onion chopped
  • 1/2 c
    green bell pepper chopped
  • 1 1/4 c
    water
  • 1/2 c
    converted white rice
  • 1 c
    kidney beans , canned drained
  • 1/3 c
    barbecue sauce
  • BARBECUE SAUCE
  • 1 Tbsp
    vegetable oil
  • 1/2 c
    chopped onion
  • 1/2 c
    finely chopped bell pepper
  • 3
    garlic cloves minced
  • 1 - 8 oz. can
    stewed tomatoes
  • 1/2 c
    beer your choice
  • 1/4 c
    tomato paste
  • 1/4 c
    brown sugar, firmly packed
  • 1 1/2 Tbsp
    white vinegar
  • 2 tsp
    anchovy-free worcestershire sauce
  • 1 tsp
    dijon mustard
  • 1/4 tsp
    tabasco sauce
  • 1/8 tsp
    salt or salt to taste

How To Make barbecue rice and beans

  • 1
    FOR 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.
  • 2
    Stir in the water, bring to a boil. Stir in the rice return to boil. Reduce heat and simmer covered 20 minutes.
  • 3
    Stir in the beans and barbecue sauce. Simmer covered 10 minutes.
  • 4
    FOR 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.
  • 5
    Bring to a boil reduce heat and simmer uncovered 40 minutes or until thickened.
  • 6
    For a smooth sauce, place the cooled sauce in a blender container. Cover and process until smooth.
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