Barbecue Baked Beans

Serves 6-8

4 (15-ounce) cans red kidney beans^* (drained)

2 cups cooked beef or pork brisket (chopped)

3 tablespoons olive oil

1 medium red onion (chopped)

½ green bell pepper (chopped)

½ red bell pepper (chopped)

2 cloves garlic (minced)

½ cup brown sugar

¼ cup maple syrup

1¾ cups favorite barbecue sauce (or see sauce recipes under Dry Rubs, Sauces and Marinades)

½ teaspoon paprika

½ teaspoon dry mustard

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon cayenne pepper

3 tablespoons apple cider vinegar

Salt and pepper (to taste)

 

1. Preheat oven to 300° F.
2. In an ovenproof heavy-duty pot (or Dutch oven), heat olive oil over medium-high heat. Sauté onion and peppers until tender.
3. To pot (or Dutch oven) of sautéed onion and peppers, add all remaining ingredients. Mix well. Simmer for 8-10 minutes, stirring frequently.
4. Cover pot (or Dutch oven) with lid and bake at 300° F for approximately 1 hour. Remove lid and bake for an additional 10-15 minutes, or until beans are browned and sauce thickens.
5. Remove from oven and allow to cool slightly. Serve warm.

* Use canned beans, or see recipe: Slow-cooked Beans.