Chris Lilly, pitmaster
at Big Bob Gibson's in Birmingham, Alabama, gives three cooking
suggestions for the traditional side dish for barbecue.
Traditional
Slow-Cooked Baked Beans
- 3 (28-ounce) cans baked
beans
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup packed brown sugar
1/2 cup bottled barbecue sauce or ketchup
1/2 cup Worcestershire sauce
2 tablespoons prepared mustard
- In 5 to 6-quart slow crockery
cooker, combine beans, bell pepper, onion, brown sugar, barbecue
sauce, Worcestershire sauce, and mustard. Cover and cook on high-heat
setting for 4 1/2 hours.
Serves 6.
Oven Method: Heat oven to 350 degrees F. In
large shallow roasting pan, combine all ingredients. Bake, uncovered,
for 45 minutes. Stir. Bake, uncovered, for 30 minutes more.
Serving Suggestion: Serve the baked beans inside red
bell peppers. Cut the top off of several red bell peppers making
bowls and lids. Hollow out the peppers removing all of the stems
and seeds. Preheat oven to 375 degrees. Lightly coat the outside
of the peppers with olive oil. Place pepper bowls and lids side
by side on a cookie sheet and bake for 6 minutes. Remove and
fill peppers with cooked beans. Cook for an additional 6 minutes.
Nutrition Facts: Calories
541 calories Protein 22 grams Fat 7 grams Sodium 2100 milligrams
Cholesterol 28 milligrams
Saturated Fat 2 grams Carbohydrates 108 grams Fiber 23 grams
Recipe provided courtesy
of Pork, The Other White Meat.
