| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 cups strawberries (about 1 pound), hulled
- 4 teaspoons vegetable oil
- 1/2 cup ketchup
- 1/4 cup strawberry jam
- 1/4 cup balsamic vinegar
- 2 tablespoons blackstrap molasses
- 2 tablespoons soy sauce
- 2 teaspoons Dijon mustard
- 1 canned chipotle chile in adobo, chopped
- 1 clove garlic, grated
- 1/2 cup finely diced onions
- 1/2 cup finely diced red bell peppers
- Two 15-ounce cans pinto bean, rinsed and drained
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat a charcoal or gas grill to medium-high heat.
- Skewer the strawberries and coat with 2 teaspoons of the vegetable oil. Grill on all sides, 1 1/2 minutes total.
- In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chiles and garlic. Cook over medium-low heat until the strawberries start to break down and all the ingredients combine, about 15 minutes.
- Preheat the oven to 300 degrees F.
- Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the mixture is reduced by a third, about 15 minutes. This will yield about 2 cups sauce.
- In a medium cast-iron skillet, heat the remaining 2 teaspoons oil. Add the onions and bell peppers and saute until soft, about 4 minutes. Add the beans and 1 1/2 cups of the sauce. Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Garnish with parsley and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugar | 18 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 739 mg |
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugar | 18 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 739 mg |
Reviews
If you ACTUALLY READ the recipe, it says, “1 canned chipotle chile in adobo, chopped” NOT A WHOLE CAN OF CHIPOTLE CHILES. Just ONE of the chiles in the can!I love this recipe. I like fruit-based barbecue sauces.
I love Damaris and try a lot of her recipes, but this was pretty bad. It was way to spicy and the mix of flavors were not good at all to us. This is the only disappoing Damaris recipe i have tried.
Loved the hint of strawberry but was way too spicy. Would significantly reduce the chipotle chiles.
Made this recipe for a bbq this weekend. Doubled it because expected 22 people. Decided to use one can of chilis in adobo. Was so spicy had to toss the whole batch and started over. This time added chili powder instead of peppers. Much better and very tasty!
Very disappointing, overwhelming taste of vinegar, no one at my dinner table went for seconds and that never happens at my house. I was so excited to try this I ran right out and got the ingredients, stayed up late making the BBQ sauce. There was a faint taste of strawberries and and kick in the mouth from the vinegar. Ended up in the garbage disposal. First time I tried one of Damaris’s recipes, I will be much more cautious in the future if I try any more at all.
Strawberry BBQ baked beans were excellent and so different will do again
My husband & I love this, one of the best we have ever made.
Really tangy and perfect with corn bread. Thanks Damaris!