Spicy and a tang of vinegar. Awesome beans, but a bit vinegary. To make it suit my own personal tastes, I added 2 (16 oz.) cans of diced tomatoes and 2 more (16 oz.) cans of beans. My husband insisted I add 1/2 pound of browned ground pork sausage. I also add a teaspoon of baking soda because I’ve been told it lets the “air” out of beans. Used kidney beans they took several hours of simmering to get tender enough–next time I will try the pink beans. Those of you with a tender palette, beware of the cayenne pepper and use accordingly! What I ended up with was an awesome pot of BBQ Beans.
Ingredients: [‘butter’, ‘bacon’, ‘yellow onion’, ‘celery’, ‘barbecue sauce’, ‘ale’, ‘worcestershire sauce’, ‘brown sugar’, ‘dry rub seasonings’, ‘cajun seasoning’, ‘garlic powder’, ‘liquid smoke’, ‘tomato paste’, ‘pink beans’]
Quantity of Ingredients: [“2 tablespoons butter”,”5 slices bacon, diced “,”1 cup yellow onion, diced “,”3/4 cup celery, diced “,”2 cups barbecue sauce (memphis-style recipe here on Zaar 33814)”,”1/2 cup amber ale”,”1/4 cup Worcestershire sauce”,”1 1/2 cups brown sugar”,”1 1/2 tablespoons dry rub seasonings (u003ca hrefu003d”https://www.geniuskitchen.com/recipe/bbq-red-beans-33812″”u003eBBQ Red Beansu003c/au003e)””
Number of Servings: 1 teaspoon garlic powder””
Steps: 1 teaspoon liquid smoke””