Texas Barbecue Baked Beans

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One of the things that I’ve learned, over the year or so that I’ve been cooking, is that one cannot merely cook out of a can, and that you are really expected to add additional ingredients. Another thing I learned is to cook with Shallot as they have fantastic flavor and their small size makes them more convenient than needing to use an onion a half at a time.

This fantastic Texas Barbecue Baked Beans recipe is no exception. Easy if you have the ingredients.

Find yourself a 16oz can of Texas Baked Beans, add a Shallot, some Bacon, a Poblano Pepper, Texas Barbecue Sauce, and Lee & Perrin’s Worcestershire Sauce, top with Italian or Mexican Cheese, and you will have yourself a fantastic treat that will have the cow girls going yee haw.

Ingredients

  • 16oz Texas Baked Beans (Bacon Brown Sugar)
  • 2Tbsp Texas Barbecue Sauce
  • 2Tsp Lee & Perrin’s Worcestershire Sauce
  • 4 Strips Bacon
  • 1 Shallot
  • 1 Poblano Pepper (or Anaheim, or Bell, or Jalapeño)
  • 1/8Cup Italian or Mexican Cheese (Parmesan, Romano, Asiago, etc.)
  • 2Pcs Naan (or Pita, or Tortilla)
  • 1/2Tbsp Olive Oil
  • 1Tsp Black Pepper
  • 1Tsp Salt

Instructions

  1. Bring 1/8 Cup Water to a vigorous boil and add Bacon.

  2. Evaporate Water and then fry Bacon until crisp. (This technique allows the fat to release from the bacon before browning.)

  3. Set Bacon aside and discard 90% of the fat, keeping 10% in the pan for remaining steps.

  4. Add diced Shallot, Salt, and fry until just starting to turn brown.

  5. Set Shallot aside.

  6. Fry whole trimmed Poblano Pepper, Olive Oil, and 1/8 Cup Water and bring to a vigorous boil, cover and turn every 2 minutes until soft (approximately 6 minutes).

  7. Peel off the skin of the pepper. (Some burning is okay as it is easier to peel off anyway).

  8. Dice the Pepper and Bacon add to, and add Shallot, Black Pepper, and Texas Barbecue Sauce to Texas Baked Beans and stir.

  9. Heat the mixture up. (This can be done either in a soup pot or in the Microwave).

  10. Serve topped topped with melted Italian or Mexican cheese, and warm Naan bread. Makes 2 meal-sized servings or 4 side dishes.

Enjoy!



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