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Baked Barbecued Beans and Sausages

The smell of just-baked barbecued beans is guaranteed to start anyone's taste buds salivating. The humble bean, when partnered with barbecue sauce, sausages, and red peppers, and baked in a hot oven, becomes an enticing and exciting food. And it is all prepared in one dish, making serving and cleanup a snap!

Ingredients:

  • 1 tbsp. olive oil
  • 1 large red bell pepper, stem, seeds and veins removed and cut into 1-inch squares
  • 1 medium yellow onion cut into 1/4-inch dice
  • 2 cloves garlic, peeled and minced
  • Salt and freshly ground pepper
  • 4 sausages (such as chicken with sun-dried tomatoes, or chicken with pesto, or smoked turkey), cut on the diagonal into 1/2-inch thick slices
  • 2 15-oz. cans of white beans (cannellini), drained
  • 1 c chopped tomatoes (if tomatoes are not in season, canned tomatoes are fine)
  • 1 c Vineyard Pantry Smoky BBQ Sauce

Preheat oven to 425°.

Heat the oil in a large ovenproof skillet over medium-high heat. When oil is hot, add the onions and peppers to the pan with a couple of pinches of salt and grindings of black pepper; sauté for 5 minutes. Add the sausages to the pan and sauté 3 minutes before adding the garlic, cook 1 minute more. Stir in the beans, tomatoes, Barbecue Sauce and a final pinch of salt and grinding of black pepper. Place in oven and cook for 20 minutes.

Serve with slices of corn bread in the winter, or ears of corn in the summer, and a mixed green salad.

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Used in this recipe:

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Vineyard Pantry Smoky BBQ Sauce

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