Firey Chipolte Beans

This was my winner at the North Carolina BBQ Festival. A wonderful side dish to any BBQ.

6 ounces chorizo, sliced thin
2 1/2 cups chopped onion
1 cup chicken broth
1/3 cup brown sugar
1/3 cup cider vinegar
1/3 cup chili sauce
1/3 cup molasses
2 teaspoons of each - dry mustard and chipolte chile powder
1/4 teaspoon of each - salt, ground cloves, cinnamon and allspice
1 (15-oz) can of each - black beans, pinto beans and Great Northern beans, rinsed and drained

Preheat oven to 325 degrees
Heat Dutch oven over medium high heat. Add chorizo; sauté for 2 minutes. Add onions and sauté for 5 minutes.
Stir in chicken broth and remaining ingredients.
Bake uncovered at 325 degrees for 1 hour.

Recipe Summary:
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour

Other recipes by Andon-Reid Inn Bed and Breakfast:
Andon-reid Trail Mix Cookies
Molasses Crinkles
Crunchie Buckeyes
Sour Cream Cinnamon Apple Bars
Rachel's Tender Meltaways
Cherry Date Sparkle Bars
Chocolate Crunch Bars
Holiday Mulled Wine
Herbed Asiago Egg In Fluted Crepe Cups

Recipe Provided By:
Andon-Reid Inn Bed and Breakfast
Waynesville, NC

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Waynesville Bed and Breakfast Inns