Barbecue Baked Beans: Part Three - The Beans!

[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 have adapted the original recipe for several reasons. First, I was unhappy with the "mismatch" between the amount of barbecue sauce needed: the recipe called for 1 cup of Barbecue Sauce. If I made a double batch, I'd always have 1 cup left over. So the recipe below is actually a triple batch of the original. Second, the original recipe called for too much water. Each time my beans were way too watery which I can't stand. When you place them on your plate, they shouldn't be running into your cole slaw juice or your hamburger bun.

INGREDIENTS

1 large green pepper, cut into 1/4” pieces

6 drained 15 oz cans or 11 cups drained cooked beans – pinto, navy or great northern

3 cups barbeque sauce

6 tbsp brown sugar

1/2 cup water

3 tbsp Worcestershire sauce

Bacon (optional)

PREPARATION

1. Preheat oven to 375 degrees.

2. In a 13 x 9 x 2" baking dish, place peppers, beans, brown sugar, barbecue sauce and water. Mix well.

3. Drizzle Worcestershire sauce on top.

4. Place strips of bacon across the top of the beans.

5. 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, about 60 minutes. Let cool slightly before serving. Serves 12 normal people, 6 of my family members.

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Barbecue Baked Beans: Part One - Barbecue Spice

[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. INGREDIENTS 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 PREPARATION 1. Place all ingredients into a small bowl and mix well, making sure garlic is thoroughly combin

ed. 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.

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Spanish Rice

Although the style of this dish is much like Paella, the saffron flavor is not as strong and it usually does not contain any meat or seafood. Spanish Rice is great with black beans and eggs for a weekend breakfast.

Ingredients:

1 large onion, chopped
1 red pepper, chopped
1 green pepper, chopped
5 cloves garlic, chopped
1/4 cup good olive oil
2 tbsp paprika (sweet, not hot)
2 tbsp chili powder (mild)
A pinch of saffron threads
3 cups rice
6 cups chicken stock

Instructions:

1. In a large skillet or flameproof casserole, heat oil and add onion, peppers and garlic. Cook over medium high heat until onions are translucent but not brown.

2. Add spices and then add rice to coat with the oil/vegetable mixture. Cook for 2 minutes.

3. Add stock and bring mixture to a boil. Lower heat and simmer for 20 minutes or until all liquid is absorbed.

Serving: This rice goes well with hand-made tortillas, black beans and other Central American food.

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Crab Legs with Five Pepper Oil

This is a Saturday night dish to serve with a good bottle of Gewurtztraminer wine, some garlic noodles (or fresh lemon pasta with reggiano parmesan) and plenty of napkins! I often double or triple the recipe when guests are over and place the whole pan on a turntable so everyone can dig in!

I never made this dish for Mom since I knew she couldn't tolerate the pepper oil. But it illustrates the confidence she gave me to go out and find unusual, unfamiliar ingredients and create my own dishes!

Ingredients:

2 lbs. frozen king crab legs

1/2 cup five pepper oil

2 bunches green onions, chopped - green parts only

1 bunch cilatro, chopped

1 large piece of fresh ginger, peeled and chopped

25 cloves garlic, chopped

Instructions:

1. Preheat oven to 500 degrees.

2. Place oil in large roasting pan and place in hot oven for 3 minutes to warm the oil. Do not let the oil smoke.

3. Add all the chopped vegetables. Return to oven and cook for 5 minutes.

4. While vegetables are cooking, snap crab legs at joint areas. Sometimes I even run a pair of kitchen scissors down the softer areas.

5. Add crab legs and toss in the oil/vegetable mixture.

6. Bake for 30 minutes and stir the crab every 5 minutes. Vegetables should not be dark - you may need to watch the oven closely after 20 minutes.

Serving:

This dish serves 2 - 3 with leftovers for lunch the next day. Or leftover crab can be removed from the shells and used in an omelette or scrambled eggs the next day.

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