Hickory House Baked Beans

Name: Hickory House Baked Beans
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 2 large red or green bell pepper; 2 (15 oz.) cans, drained or 3-3 1/2 cups drained cooked pinto or navy beans; 1 cup barbecue sauce; 2 tbsp. dark brown sugar; 1 tbsp. worcestershire

Serves
serves 4-6

CHRISTOPHER HIRSHEIMER

The original Hickory House recipe for this popular side dish called for navy beans, but author Rick Bayless prefers pintos.

Ingredients

¹⁄₂ large red or green bell pepper
2 (15 oz.) cans, drained or 3-3 1/2 cups drained cooked pinto or navy beans
1 cup barbecue sauce
2 tbsp. dark brown sugar
1 tbsp. worcestershire

ADVERTISEMENTAD

Instructions

Step 1

Preheat oven to 375º. Stem and seed bell pepper, cut into 1⁄4" pieces, and put into a 2-quart or 8" x 8" baking dish. Add beans, barbecue sauce, brown sugar, and 1⁄2 cup water to dish and mix well.

Step 2

Drizzle worcestershire sauce on top. 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, 45-60 minutes. Let cook slightly before serving.

Preheat oven to 375º. Stem and seed bell pepper, cut into 1⁄4" pieces, and put into a 2-quart or 8" x 8" baking dish. Add beans, barbecue sauce, brown sugar, and 1⁄2 cup water to dish and mix well.
Drizzle worcestershire sauce on top. 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, 45-60 minutes. Let cook slightly before serving.