Just in time for BBQ season, my award winning Fiery Chipolte Bean recipe. Last year I entered my first ever recipe contest for the "Cottage Living BBQ Side Dish" in the Blue Ridge BBQ & Music Festival in Tryon, North Carolina and won 1st place. I actually got to make this recipe with Sara Foster, former contributing editor for Cottage Living , founder and owner of Foster's Market in Durham, North Carolina and the author of Foster's Market Cookbook and Fresh Every Day. What a thrill that was!
2 1/2 cups chopped onion
1 cup chicken broth
1/3 cup brown sugar
1/3 cup cider vinegar
1/3 cup chili sauce
1/3 cup molasses
2 teaspoons of each: dry mustard and chipotle powder
1/4 teaspoon of each; salt, ground cloves, cinnamon and allspice
1 (15oz) can of each: black beans, pinto beans and Great Northern beans, rinsed and drained
Preheat oven to 325 degrees
Heat Dutch oven over medium high heat. Add chorizo and saute for 2 minutes. Add onions, and saute for 5 minutes. Stir in chicken broth and remaining ingredients.
Bake uncovered at 325 degrees for 1 hour. The sauce is suppose to be thin.
This year the Blue Ridge BBQ & Music Festival will be held on June 12-13 at Harmon Field in Tryon, NC. The drive from Andon-Reid Inn is absolutely beautiful. Treat yourself to some great BBQ. Make sure you let me know how my prize winning beans turned out!
Rachel Reid, Very Happy Innkeeper