Smoky Barbecue Beans With Jalapeño Recipes

SMOKY BARBECUE BEANS WITH JALAPEñO

Smoky Barbecue Beans with Jalapeño image

Categories Bean Onion turkey Side Sauté Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 16-ounce package dried pinto beans (about 2 1/4 cups)
1 1/2 pounds smoked turkey wings, cut apart at joints, or smoked ham hocks
2 tablespoons olive oil
2 1/4 cups chopped onions
2 jalapeño chilies, minced
2 garlic cloves, minced
1 cup ketchup
1/3 cup (packed) golden brown sugar
2 tablespoons spicy brown mustard (such as Gulden's)
1 teaspoon Worcestershire sauce

Steps:

Place beans in large bowl. Pour enough water over beans to cover by 3 inches. Let stand overnight. Drain. Transfer beans to large pot; add turkey wings. Add enough water to pot to cover beans and turkey wings by 1 inch. Bring to boil. Reduce heat to low and simmer until beans are just tender, about 45 minutes. Drain, reserving cooking liquid and bean-turkey mixture separately. Cut meat from turkey wings and coarsely chop; discard skin and bones.
Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium heat. Add onions and sauté until golden, about 10 minutes. Add jalapeño and garlic; sauté 1 minute. Stir in ketchup, brown sugar, mustard, and Worcestershire sauce, then beans and turkey. Add enough reserved bean cooking liquid (about 2 cups; reserve remaining cooking liquid) to pot to almost cover beans. Bring to boil. Transfer pot to oven. Bake uncovered until beans are very tender and liquid thickens, about 45 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Before serving, bring to simmer, adding more reserved cooking liquid to moisten, if desired.)

SMOKY JALAPENOS

Smoky Jalapenos image

When I make these bacon-wrapped appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. -Melinda Strable, Ankeny, Iowa

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 14 appetizers.

Number Of Ingredients 4

Ingredients

14 jalapeno peppers
4 ounces cream cheese, softened
14 miniature smoked sausages
7 bacon strips

Steps:

Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage. , Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until peppers are tender.

Nutrition Facts : Calories 86 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SMOKY BLACK BEANS

Smoky Black Beans image

My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.

Provided by ReneeW.

Categories Side Dish Beans and Peas

Time 6h5m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound dry black beans, soaked overnight
4 teaspoons bacon drippings
1 onion, chopped
2 teaspoons hickory-flavored liquid smoke
2 tablespoons dark molasses
½ cup packed brown sugar
4 slices pickled jalapeno peppers

Steps:

Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g

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Place beans in large bowl. Pour enough water over beans to cover by 3 inches. Let stand overnight. Drain. Transfer beans to large pot; add turkey wings. Add enough water to pot to cover beans and turkey wings by 1 inch. Bring to boil. Reduce heat to low and simmer until beans are just tender, about 45 minutes. Drain, reserving cooking liquid and bean-turkey mixture separately. Cut meat from turkey wings and coarsely chop; discard skin and bones.
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