Ingredients
- 1/2 pound bacon, minced
- 1 onion, diced
- 3 tablespoons minced garlic
- 2 tablespoons freshly minced ginger or 1 teaspoon ground ginger
- 1 green pepper, diced
- 1 teaspoon dry mustard
- 2 (16-ounce) cans kidney beans, undrained
- 1 (16-ounce) can pinto beans, undrained
- 1 (16-ounce) can black beans, undrained
- 1 cup Ed's BBQ Sauce
- 1/4 cup molasses
- 1/2 cup brown sugar
- 1 bottle beer
- Salt and freshly ground black pepper
Directions
In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce, molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 17 reviews
By cluckU
Montebello, CA
on September 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
TASTY TO THE EXTREME!!
Everyone loves this recipe & looks forward to me making. It's a side dish to every BBQ at my house.
By jeffwasserman_1...
Colorado Spring...
on May 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ok I really cannot write a honest review becuase I have yet to make it, however I noticed some errors in the recipe. It tells you to andd beans twice and then it says to simmer for two hours when the total cook time is an 1hr 45 min. I have added it to my box and will try it latter and tell you how it tastes
By picturelady_125...
Keller, 83
on May 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this tonight using the recipe from the Throwdown cookbook which calls for 1 CUP of beer, not a whole bottle. It would have been nice to have a recommendation of the kind of beer to use. Will try using apple juice next time as some reviewers have suggested. The book also includes the BBQ sauce recipe, which is VERY vinegary and thin. I used it as is for the beans, but I had to thicken it with another can of tomato paste and offset the vinegar with molasses and brown sugar to make it usable with the smoked pork.
While overall the dish was good, I'd prefer a little less tang and the ginger taste didn't right. I will probably cut the ginger back by half next time and see how that goes. The kidney beans also seemed a little tough even though I cooked it for the allotted 1.5 hrs, cooking down the sauce to the right consistency. I usually use only Bush beans, but couldn't get the Bush kidney beans, so I used Progresso. Don't know if that was a brand issue or a cooking issue.
Read all 17 reviews