As I mentioned earlier this week, we had some flooding. As a result I have less available time for meal preparation and I have several cans of food that have tiny rust spots on the edges. I want to use them as soon as possible so the food doesn’t spoil. I threw this together and let it cook while I cleaned, and cleaned and cleaned. :S I served it with cornbread and it turned out rather well, if I do say so myself. Good flavor, not too spicy.
And did I mention that it’s so easy? My husband and enjoyed it although the kids refused to touch it because it has tomatoes. (Oh no! Someday, someday I’ll get them to eat tomatoes other than in ketchup form.) Also I have decided that when I take pictures of food they never look as good as they do in real life and the pictures don’t do justice to the yummy smells that fill my kitchen. Perhaps I need a new camera.
Chipotle BBQ Beans
Food Storage Ingredients:
3 cans (14.5 oz) kidney beans, rinsed and drained
1 can (24 oz) pineapple tidbits, drained
1 can (14.5 oz) diced tomatoes with chipotle peppers
1 cup BBQ sauce, whichever variety makes you happy
2 Tablespoons chopped dried onions
1/4 chopped dried diced red and green bell peppers*
1. Dump all ingredients in a crock pot. Stir once. Cook on low for at least three hours. At least until the dried vegetables have absorbed enough moisture to make them tender.
*If you don’t have dried bell peppers on hand, you can use half a fresh bell pepper. But I recommend getting some because they are very cheap and super convenient.
Also if you’re wondering why some of the beans look much redder than others it’s because in morning I threw all of the ingredients in, but only used 2 cans of beans. About an hour before dinner I checked it out and decided that it needed one more can of beans, so they’re brighter because they didn’t cook as long in the sauce. But they don’t taste any different.