[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.]
This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House.
I usually make a batch of this spice in the early summer and it will last me until the fall as long as it is refrigerated. The original recipe states that it will onl last a month but I find that if the garlic is finely minced, the salt and spices preserve it without danger of spoiling.
2 large cloves garlic, peeled and finely minced
1/4 cup ground chili powder, such as ancho, New Mexico or guajillo
4 tsp salt
2 tsp freshly ground black pepper
2 tsp sugar
2 tsp dried oregano, preferably Mexican
1 tsp dried thyme
1. Place all ingredients into a small bowl and mix well, making sure garlic is thoroughly combined.
2. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to 1 month.
Also, this can be used as a dry rub for steaks or roasts on the grill.