Barbecue Black Beans

Becky Miles
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A spoonful of barbecue black beans I found this recipe that is supposed to be a copycat of El Pollo Loco. I didn't have all the ingredients, so this is an adapted version. The beans are smoky, tangy, and a little sweet. Everyone loved them. I had to keep shooing the kids away from the fridge until it was time for dinner. They still snagged a few bites, though.

Total Time: about 2 hours, total

Yield: 6 or so

Ingredients:

1 32 oz. can black beans
1 1/2 cup water
1 cup chicken broth
1/2 cup brown sugar
1 Tbsp molasses
3 Tbsp ketchup
3 Tbsp bacon fat
2 Tbsp red wine vinegar (I had none, so used balsamic vinegar instead).
2 Tbsp green chiles, chopped
1/4 tsp cayenne (I had none, so used smoked chipotle)

Steps:

Combine all ingredients. Cook on medium heat. Simmer uncovered for 1 hour 15 minutes, until thickened, stirring occasionally.

When you start out, there is a lot of liquid, compared to the amount of beans. But, don't worry. When the beans simmer, the liquid will reduce down. Mine reduced almost by half.