Summer is almost here!
I have the perfect recipe to take to the neighbor's BBQ, your friend's picnic, and the potluck at your church.
It's easy to make, very inexpensive, and it feeds a huge crowd.
It can simmer all day in the crockpot or cook on the stove top.
It travels well, so I take it to casual get-togethers all year long.
BBQ "Baked" Beans
- 1 box couscous uncooked, 5.8 ounces
- 1 pound bacon
- 1 tablespoons butter
- 1 large onion coarsely chopped
- 5 cloves garlic
- ½ cup brown sugar packed
- 2 tablespoons vinegar (I prefer white vinegar but cider works well, too.)
- ½ cup Sweet Baby Ray's Sweet & Spicy BBQ Sauce (This is my favorite brand. The finished beans end up tasting a lot like the BBQ sauce you use so use a brand you really like.)
- 2 teaspoon Tabasco optional
- 64 oz Bush's Grillin' Beans Southern Pit BBQ flavor
- 32 oz dark red kidney beans or black beans
- Prepare couscous according to package directions, except replace ½ of water with BBQ sauce before boiling. For example, if your couscous needs 1 cup of water to cook, mix ½ cup of water with ½ cup of BBQ sauce. Bring the mixture to a boil as if it were plain water. Prepare couscous as usual.
- Cook bacon using your preferred method. I like to bake mine at 400º for 13-15 minutes. Set aside on paper towels to dry. When dry, crumble or coarsely chop.
- Sauté onion in butter over medium heat for 3 to 4 minutes. Add the crumbled bacon and cook for another 2-3 minutes. Press garlic into skillet; cook for one minute.
- Add brown sugar and vinegar to skillet, stir until sugar is dissolved. Continue to cook until mixture is bubbly. Add BBQ sauce, Tabasco, and beans to skillet. Bring mixture to a boil; remove from heat.
- Add couscous to beans and mix well.