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Ingredients:
One 15 1/2 oz. can of Brooks Hot & Spicy Chili Beans
One 15 1/2 oz. can of Mild Chili Beans
One 15 1/2 oz. can of Brooks Kidney Beans
1 1/2 cups barbecue sauce
1/2 cup packed brown sugar
1/4 cup molasses
1 tablespoon freshly ground black pepper
1 teaspoon ground ginger
2 teaspoons salt
8 dried whole ancho chile peppers
1 16 oz. pork tenderloin
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1. In a large bowl, mix the beans with 1 cup of the barbecue sauce, the sugar, the molasses, mustard, pepper, ginger, and salt.
2. Place the chilies in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with the remaining ˝ cup of barbecue sauce.
3. Preheat the oven to 300degrees F. Add the chile puree to the beans, mix and turn into a bean pot. Place the salt pork on top of the beans with the rind side up. Cover the bean pot and bake for 5 hours. Uncover for the last hour so the beans get crusty.
Serves 6 Recipe submitted by:
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