Recipe By : Bill Martin
Serving Size : 10 Preparation Time :1:00
Categories : Beans Chicken/Turkey
Chile Pepper Dishes Chile
Barbecue Turkey
Chicken Texican
Amount Measure Ingredient -- Preparation Method
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1 1/2 c Chicken, turkey, beef, pork, or sausage --
- cooked and diced
1 can Pork & beans -- drained
1 large can Red kidney beans -- drained
1 can Black beans -- drained
1 small can Tomato sauce (optional)
2 md Granny Smith apple -- cored, peeled, diced
1 lg Yellow, white or purple onion -- diced
2 tb Liquid hickory smoke flavoring -- to taste
2 c BBQ sauce -- to taste, your favorite
1 c Pancake/waffle syrup -- to taste
1 ts Jalapeno pepper -- to taste
Open and drain the three cans of beans, reserving 1/2 the liquid from
the pork & beans if desired. Place beans in a colander and rinse.
Place the reserved pork & bean liquid or the small can of tomato
sauce in a large stockpot, and begin heating on medium low. Put the
beans in the stockpot, add the previously cooked meat(s), (you can
use a combination of meats. Turkey and sausage work well), making
sure to dice or slice into bit-size chunks, (about 1" cube). Add the
chiles, apples and onions. Stir to mix. After the mixture has come
to a simmer, add 1 or 2 tb liquid smoke. Add 1/4 to 1/3 cup of the
waffle syrup.
At this point the mixture should be very thick. Add enough barbecue
sauce to make a thick, stew-like mixture. The liquid from the
cooking apples and onions will thin this out a little more. You
don't want too much "juice". Just enough to keep the beans from
scorching on the bottom of the stockpot. Stir often, and cook
slowly. If and when needed add a bit more barbecue sauce. Taste
often.
Heat and simmer for about an hour, or until you're really hungry and
can't stand it anymore.
This is my own concoction, based on the beans served at one of my
favorite barbecue rib restaurants in Houston: Goodes Barbecue.
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Suggested Wine: Lone Star long neck.
Serving Ideas: With your favorite ribs or brisket bbq
