BBQ Bean Soup
Inspired by A Year of Slow Cooking
1 lb dry pinto beans or 2 cans pinto beans
2 cans tomato sauce
6 cups water
1 cup dark brown sugar
1 tsp garlic
1/2 onion
1 cup diced carrots
1/2 cup diced celery
3 strips thick bacon, cooked and crumbled
2 Tbs yellow mustard
1 Tbs red wine vinegar
1 Serrano pepper, finely chopped
1/2 cup Kraft Honey BBQ sauce
If using dry beans then rinse, boil, and let soak over night or use the quick method from the back of the bean package.
Toss all of the ingredients into a large stock pot and bring to a low boil for 2 hours. Stir occasionally. Or put all ingredients in a crockpot and cook on low 10 hours or high 5 hours.
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