Prev Recipe Next Recipe

Recipe courtesy of Cat Cora

Show: Food Network Specials

Episode: Special: South Beach Food Fest

Save Recipe Print

Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 6 to 8 servings

Level:: Easy

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.

My Private Notes

Name: CCQ Pit Beans
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
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