Strawberry Barbecue Sauce Baked Beans
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 8
- Sugar
- 18
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 739
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
Ingredients
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
Directions
- 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.