Yard House Bbq Beans Recipes

Steps:

• 1. Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes. 2. Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer. 3. Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days. Each of 8 servings: 355 calories; 9 grams protein; 65 grams carbohydrates; 9 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 37 grams sugar; 588 mg. sodium.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Whisk barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic, and cayenne together in large bowl; set aside. Cook bratwurst in 12-inch nonstick skillet over medium-high heat, breaking up into small pieces with spoon, until fat begins to render, about 5 minutes. Stir in onions and cook until sausage and onions are well browned, about 15 minutes. Transfer bratwurst mixture to bowl with sauce. Stir in baked beans, pinto beans, cannellini beans, and tomatoes. Transfer bean mixture to 13 by 9-inch baking pan and place pan on rimmed baking sheet. Arrange bacon pieces in single layer over top of beans. Bake until beans are bubbling and bacon is rendered, about 1½ hours. Let cool for 15 minutes. Serve. TO MAKE AHEAD: At end of step 3, beans can be wrapped in plastic and refrigerated for up to 24 hours. Proceed with recipe from step 4, increasing baking time to 1¾ hours.