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1 1/2 cup Smoked Chicken
Chorizo
1 can Pork Bean
1 can Kidney Bean -- browned & drained
1 can Black Bean -- browned & drained
1 can Tomato Sauce
2 clove Granny Smith Apple -- boiled & diced
1 clove Onion -- boiled & diced
jalapenos
1 bottle Barbecue Sauce
1 bottle Maple Syrup
Drain the kidney and black beans and dump them into a colander, drain the Pork N' Beans, and save about half the liquid, or substitute a small can of Tomato Sauce. Dump the Pork N' Beans in the colander with the other two, and rinse with cold water. Pour the reserved Pork N' Beans liquid, or tomato sauce into a large stewpot and place on the stove on medium low to low heat. Dump in the beans. Add the meat, chilies, apples and onions. Add 1/4 to 1/3 cup of the Pancake/Waffle syrup. Substitute Brown Sugar if you like. Sweeten to taste. Now add, in enough barbecue sauce to make a very thick, stiff stew. Be very careful, remember that as this cooks, the liquid from the apples and onions will thin this out a bit as it heats up. You want it just liquid enough to heat thoroughly on low. Add more barbecue sauce if you need it. Heat and simmer, and be sure to keep stirring from the bottom, with a wooden spoon, about every ten minutes or so.
Chorizo
1 can Pork Bean
1 can Kidney Bean -- browned & drained
1 can Black Bean -- browned & drained
1 can Tomato Sauce
2 clove Granny Smith Apple -- boiled & diced
1 clove Onion -- boiled & diced
jalapenos
1 bottle Barbecue Sauce
1 bottle Maple Syrup
Drain the kidney and black beans and dump them into a colander, drain the Pork N' Beans, and save about half the liquid, or substitute a small can of Tomato Sauce. Dump the Pork N' Beans in the colander with the other two, and rinse with cold water. Pour the reserved Pork N' Beans liquid, or tomato sauce into a large stewpot and place on the stove on medium low to low heat. Dump in the beans. Add the meat, chilies, apples and onions. Add 1/4 to 1/3 cup of the Pancake/Waffle syrup. Substitute Brown Sugar if you like. Sweeten to taste. Now add, in enough barbecue sauce to make a very thick, stiff stew. Be very careful, remember that as this cooks, the liquid from the apples and onions will thin this out a bit as it heats up. You want it just liquid enough to heat thoroughly on low. Add more barbecue sauce if you need it. Heat and simmer, and be sure to keep stirring from the bottom, with a wooden spoon, about every ten minutes or so.
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