Best Bbq Red Beans Recipes

TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE

Steps:

• Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

BBQ SAUSAGE RED BEANS AND WILD RICE

Steps:

• -Prepare rice w/butter & salt as usual.
• -Pour two cans of beans(w/juice) in lg. sauce pan.
• -Add finely chopped onion and simmer on low for about 10 minute.
• -Once beans just start to split add sage and other spices to taste.
• -Fill lg. skittet 1/3 cup with warm water and wisk in bbq sauce.
• -Cut polish Sausage into 1/2 inch slices and lay flat in pan heat on med. flipping occasionly until meat begins to curl slightly( be careful not to burn or stick meat to pan). When Sausage curls the water/bbq mix should be pretty thick.
• -Mix Sausage/sauce into beans(hence the lg sauce pan.). Serve over rice.

BBQ RED BEANS

Steps:

• In 6- to 10-quart pan over medium heat, melt butter.
• Sauté bacon, onion and celery until vegetables often, about 15 minutes.
• To pan add Barbecue Sauce, ale, Worcestershire, brown sugar, dry rub seasoning (Recipe #33812), Cajun seasoning, garlic powder, and liquid smoke.
• Bring to a boil.
• Reduce heat to simmer and add tomato paste.
• Stir occasionally and cook sauce for 15 minutes more.
• Add beans and simmer, stirring frequently, for 1 hour.

RED BEANS AND JELLY BBQ SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• BBQ jelly:
• Whisk all of the ingredients together in a mixing bowl and set aside until needed.
• In a 2 gallon stock pot over high heat, add the grapeseed oil and the onions, pepper and celery. Cook until the onions become translucent, about 15 minutes. Add the beans, garlic and andouille and cook for 5 more minutes. Remove from the stove and add the thyme, parsley, Cajun spice and the chicken stock. Pour the entire bean mixture into a casserole dish, and stir in the BBQ jelly. Bake for 20 minutes. Remove from the oven and serve.
• Serving options: Grated cheese can be added before baking or before serving.