Yard House BBQ Beans

1/4 c. olive oil
2 Tbsp. minced garlic
1 c. chopped green onion
1 c. brown sugar
1-2 jalapenos, minced, to taste (seeding the jalapenos will minimize their heat)
1 (15 oz.) cans pinto beans, drained
2 c. chicken broth
1 c. prepared barbecue sauce
3-4 Tbsp. pureed chipotle peppers in adobo sauce, to taste
Salt and pepper to taste
2 tbsp. Tabasco sauce, to taste

Heat heavy-bottom pot over medium-high heat until hot. Add olive oil, garlic, green onions and jalapeno; saute, stirring constantly, until garlic is aromatic and golden, about two minutes. Stir in pinto beans, broth, brown sugar, barbecue sauce, peppers and Tabasco. Bring to boil, stirring frequently to avoid burning, then reduce heat to a simmer. Continue to cook just until beans begin to break apart, about 15-20 minutes. Adjust seasoning and heat as desired. Smash some of the beans slightly with back of spoon and stir to thicken texture. Beans will keep for up to four days covered and refrigerated. Serves six – eight.

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