The yummy and easy side to BBQ dishes!


YIELD
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 Dry Sauce
  • 1 cup water

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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.

THANKS TO
Kelly Landgraf, Savory Spice—Southlands/Aurora, CO employee

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

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