The Secret Recipe Blog

Just in time for the July 4th BBQ’s…  This recipe goes great on chicken.

1/2 cup Chunky-style Prego sauce
1/2 cup Del Monte Ketchup
1 tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1 teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.

(10 votes, average: 4.10 out of 5)

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The barbecue season is upon us!  It is time to prepare all of your favorite recipes for the summer parties.  I know this Bar-B-Que Beans recipe will become one of your favorites.  Serve it with some Pulled Pork.

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (leftovers — you can use cooked chopped bacon insead)
1. Preheat oven to 350 degrees F.
2. Pour the can of pinto beans into a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir to combine and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
Serves 6 to 8.

(5 votes, average: 4.20 out of 5)

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