Strawberry Barbecue Sauce Baked Beans

"I like to show up at a potluck with a seemingly common dish that has a surprising twist."

Total Time:
1 hr 25 min
20 min
1 hr 5 min

6 to 8 servings

  • 4 cups strawberries (about 1 pound), hulled
  • 4 teaspoons vegetable oil
  • 1/2 cup ketchup
  • 1/4 cup strawberry jam
  • 1/4 cup balsamic vinegar
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons soy sauce
  • 2 teaspoons dijon mustard
  • 1 canned chipotle chile in adobo sauce, chopped
  • 1 clove garlic, grated
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced red bell pepper
  • 2 15 -ounce cans pinto beans, drained and rinsed
  • 1 tablespoon chopped fresh parsley, for topping
  • Preheat a charcoal or gas grill to medium high. Skewer the strawberries and coat with 2 teaspoons vegetable oil. Grill until lightly charred on all sides, 1 1/2 minutes total.

  • Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chile and garlic. Cook over medium-low heat until the strawberries start breaking down, about 15 minutes.

  • Preheat the oven to 300 degrees F. Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the sauce is reduced by one-third, about 15 minutes.

  • In a medium enameled cast-iron skillet or nonreactive Dutch oven, heat the remaining 2 teaspoons vegetable oil. Add the onion and bell pepper and saute until soft, about 4 minutes. Add the pinto beans and 1 1/2 cups of the barbecue sauce (reserving the rest for future use). Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Transfer to a serving bowl and garnish with the parsley.

  • Photographs by Johnny Miller

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