RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
My friend shared her delish barbque/baked beans with us. Delish!
Ingredients
1 (2 pound) boneless venison roast
1 liter ginger ale
1 (32 ounce) carton chicken broth
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can pork and beans
1 (14 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can baked beans
1 (14.5 ounce) can diced tomatoes
1 large green bell pepper, coarsely chopped
1 large Vidalia or other sweet onion, coarsely chopped
1 (18 ounce) bottle barbeque sauce
1/3 cup brown sugar
1/4 cup molasses
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
Hot pepper sauce, to taste
Salt and pepper to taste
5 bacon slices
Directions
1. Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9×13-inch glass baking dish. Place bacon strips in a single layer over top.
4. Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
You can use beef or pork roast.
My friend shared her delish barbque/baked beans with us. Delish!
Ingredients
1 (2 pound) boneless venison roast
1 liter ginger ale
1 (32 ounce) carton chicken broth
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can pork and beans
1 (14 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can baked beans
1 (14.5 ounce) can diced tomatoes
1 large green bell pepper, coarsely chopped
1 large Vidalia or other sweet onion, coarsely chopped
1 (18 ounce) bottle barbeque sauce
1/3 cup brown sugar
1/4 cup molasses
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
Hot pepper sauce, to taste
Salt and pepper to taste
5 bacon slices
Directions
1. Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9×13-inch glass baking dish. Place bacon strips in a single layer over top.
4. Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can pork and beans
1 (14 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can baked beans
1 (14.5 ounce) can diced tomatoes
1 large green bell pepper, coarsely chopped
1 large Vidalia or other sweet onion, coarsely chopped
1 (18 ounce) bottle barbeque sauce
1/3 cup brown sugar
1/4 cup molasses
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
Hot pepper sauce, to taste
Salt and pepper to taste
5 bacon slices
Directions
1. Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9×13-inch glass baking dish. Place bacon strips in a single layer over top.
4. Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
You can use beef or pork roast.
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