|Title:||Barbecued Beans and Franks|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
3/4 lb. pinto beans (12 oz.)
6 c cold water
3/4 t sea salt
2 T exotic oil of choice
1 large onion- coarsely chopped
1/2 large sweet green pepper- seeds and membrane removed, cubed
3 cloves garlic- minced
1 pckg. tofu dogs- cut in 1-inch pieces
3 to 4 T tomato paste
3/4 c clean ketchup
3/4 t chili powder
1/4 c agave nectar or honey
1 1/2 t dry mustard
2 t white vinegar
1/2 t sea salt
1/4 t freshly ground black pepper
|Directions:||1. Rinse beans and soak in cold water overnight. As an alternative, bring beans and cold water to a boil in a large saucepan; reduce heat and simmer uncovered for 2 minutes. Remove from heat; cover and let stand for 1 hour.
2. Brings beans to a boil in that same pan; reduce heat and simmer, covered, for 1 1/2 hours or until beans are soft but not mushy. Add salt the last 20 minutes of cooking. Tip pot to drain beans, reserving 2 c of the liquid.
3. Preheat a gas grill or use an existing fire in a kettle grill. Return 1 1/2 c of the liquid to the pot, reserving remaining liquid; return pot to heat.
4. Meanwhile, in a large skillet or medium saucepan, heat oil over medium-high heat; saute onion, green pepper and garlic for 5 to 8 minutes or until vegetables are softened. Add hot dog pieces along with the tomato paste, ketchup, chili powder, agave or honey, mustard, vinegar, salt and pepper. Bring to a boil for 1 to 2 minutes. Remove from heat. Add mixture to the beans.
5. Place pot of beans on the barbecue when coals have burnt down to a medium temperature. Simmer uncovered for 15 to 20 minutes or until beans and vegetables are tender, adding some of the reserved cooking liquid if beans become dry. Taste and adjust seasoning.
|Makes:||8 to 10 servings|