Southwestern BBQ Beans
- 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
This recipe is also delicious made with our Native Texan BBQ Rub.
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.
Serve as a side with your favorite BBQ fare or Southwestern cuisine. Great as a filling or topping for tacos and burritos.