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Summer's Best BBQ Beans

1 tablespoon olive oil
1 red peppers (3/4 cup) or 1 green pepper, seeded and chopped (3/4 cup)
1 medium onion, halved and thinly sliced (1/2 cup)
2 large ripe tomatoes, chopped (2 cups)
3 (15 ounce) cans kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 (8 ounce) can crushed pineapple, undrained
1 tablespoon molasses or 1 tablespoon maple syrup
1 tablespoon Worcestershire sauce (use an anchovy-free sauce if making vegetarian)


Heat oil in large saucepan over medium heat. Add onion and sweet pepper. Cook and stir 5 minutes or until tender. Stir in tomatoes, beans, tomato sauce, undrained pineapple, molasses, and Worcestershire sauce. Bring to boiling, reduce heat. Simmer, covered, 10 minutes. Uncover, simmer 10 minutes more or until desired consistency. Note: You can also add some heat if prefer something spicy, e.g., cayenne, hot pepper sauce, chipotle peppers in adobe sauce -- whatever stirs your taste buds.

Source: www.food.com