CCQ Pit Beans
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 6 to 8 servings
Ingredients
Extra-virgin olive oil
1 clove garlic, minced
1 medium onion, roasted then minced
1/2 cup ketchup
1/2 cup tomato sauce
1 cup water, or more if needed
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon hot sauce
2 tablespoons molasses
3 tablespoons firmly packed dark brown sugar
2 tablespoons prepared mustard
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon smoked paprika
1 1/2 teaspoons cinnamon (smoked for 5 minutes)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup water, if needed
2 cups combination of pinto, kidney and chickpeas
1 cup CCQ Signature sauce, recipe follows
2 tablespoons chopped scallion, for garnish
Directions
- Heat the oil in a large nonreactive saucepan over medium heat. Add the garlic and saute until softened, but not brown. Add in the roasted onion.
- Stir in the ketchup, tomato sauce, 1 cup water, vinegars, Worcestershire sauce, lemon juice, hot sauce, molasses, sugar, both mustards, spices, salt and black pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water. Remove from heat.
- Stir the beans and 1 cup of the sauce together. Garnish with scallions.
