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Southwestern BBQ Beans

Yields: 4 servings
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Savory Spice Shop Ingredients
Canyon Road Red Enchilada Seasoning 1 oz bag $2.10

Ingredients:

  • 4 slices bacon, diced
  • 1 small onion, diced
  • salt and pepper to taste
  • 2-15.5 oz. cans white kidney beans
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 Tbsp. Canyon Road Red Enchilada Seasoning
  • 1 cup water

Notes:

This recipe is also delicious made with our Native Texan BBQ Rub.

 

Directions:

In a Dutch oven, cook bacon over medium heat until browed and crispy. (Method works on the stovetop or over a gas grill.) Add diced onions and dash of salt and pepper. Cook until onions are translucent. Add remaining ingredients and cook for 30 min. Serve warm.

Serving Suggestions:

Serve as a side with your favorite BBQ fare or Southwestern cuisine. Great as a filling or topping for tacos and burritos.

Yields:

4 servings

Thanks to:

Kelly Landgraf, Savory Spice Shop—Southlands/Aurora, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Southwestern BBQ Beans

"The shipment arrived today and everything looks marvelous. Thanks so much for the great service and support. I look forward to ordering from you in the future."

-Mary L. from Derwood, MD

Southwestern BBQ Beans


Yields: 4 servings

Ingredients:

  • 4 slices bacon, diced
  • 1 small onion, diced
  • salt and pepper to taste
  • 2-15.5 oz. cans white kidney beans
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 Tbsp. Canyon Road Red Enchilada Seasoning
  • 1 cup water

Notes:

This recipe is also delicious made with our Native Texan BBQ Rub.

 

Directions:

In a Dutch oven, cook bacon over medium heat until browed and crispy. (Method works on the stovetop or over a gas grill.) Add diced onions and dash of salt and pepper. Cook until onions are translucent. Add remaining ingredients and cook for 30 min. Serve warm.

Serving Suggestions:

Serve as a side with your favorite BBQ fare or Southwestern cuisine. Great as a filling or topping for tacos and burritos.

Yields:

4 servings

Thanks to:

Kelly Landgraf, Savory Spice Shop—Southlands/Aurora, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.