“I like to show up at a potluck with a seemingly common dish that has a surprising twist.”
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Cook: | 1 hr 5 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 sauce, chopped
- 1 clove garlic, grated
- 1/2 cup finely diced onion
- 1/2 cup finely diced red bell pepper
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 tablespoon chopped fresh parsley, for topping
Instructions
- Preheat a charcoal or gas grill to medium high. Skewer the strawberries and coat with 2 teaspoons vegetable oil. Grill until lightly charred on all sides, 1 1/2 minutes total.
- Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chile and garlic. Cook over medium-low heat until the strawberries start breaking down, 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 sauce is reduced by one-third, about 15 minutes.
- In a medium enameled cast-iron skillet or nonreactive Dutch oven, heat the remaining 2 teaspoons vegetable oil. Add the onion and bell pepper and saute until soft, about 4 minutes. Add the pinto beans and 1 1/2 cups of the barbecue sauce (reserving the rest for future use). Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Transfer to a serving bowl and garnish with the parsley.
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 |
Reviews
I love this recipe!!!! This is one of my favorites.
Using dried pinto beans that you cook at home instead of canned would make this recipe even better.
I thought these were terrific!