The original Hickory House recipe for this popular side dish called for navy beans, but author Rick Bayless prefers pintos.
Yield: serves 4-6
- 1⁄2 large red or green bell pepper
- 2 (15 oz.) cans, drained or 3-3 1/2 cups drained cooked pinto or navy beans
- 1 cup barbecue sauce
- 2 tbsp. dark brown sugar
- 1 tbsp. worcestershire
- Preheat oven to 375º. Stem and seed bell pepper, cut into 1⁄4″ pieces, and put into a 2-quart or 8″ x 8″ baking dish. Add beans, barbecue sauce, brown sugar, and 1⁄2 cup water to dish and mix well.
- Drizzle worcestershire sauce on top. Bake until top is glazed-looking and browned, the beans start to peek up from the liquid, and the liquid is bubbling vigorously around the edges, 45-60 minutes. Let cook slightly before serving.