Don't Miss The Sidelines!!!

Barbeque beans are a side dish you can make year round.  They'll taste great with the two sandwiches featured for the Super Bowl Party.  Who hasn't grown up eating beans with hot dogs, slaw and burgers?  If you add a little ground beef to the beans it's a beautiful thing.  The secret to the robust flavor of the beans is in the slow cooking time.

Celebrate the beauty of barbeque beans and enjoy them with Super Bowl sandwiches that "eat like a meal".  Throw in some deli saurerkraut and you've kicked a field goal!

Barbeque Beans
1 medium onion chopped
1/2 bell pepper chopped
1 lb ground beef
4 garlic cloves minced
3 cans (15)oz pinto beans rinsed and drained
1 1/2 bottles hickory smoked barbeque sauce
1/2 tsp onion powder
1 tsp garlic powder
1 T. deli mustard
3/4 cups brown sugar
1 tsp liquid smoke
salt and black pepper to taste

Heat oven to 350 degrees.  Brown ground beef in a skillet until cooked through and no pink is visible.  Drain any fat from the skillet and season meat with garlic powder, onion powder, salt and black pepper. Remove from skillet.  Add onions and bell peppers to the skillet and saute until soft.  Add minced garlic and stir for additional two minutes.  Put meat back in skillet with onion mixture.  In a sauce pan combine barbeque sauce, mustard and brown sugar.  Mix well and heat through.  Pour mixture over beans and mix well.  Pour beans into a 9x13 buttered casserole dish.  Cover with foil and bake for 30 minutes.  Uncover beans and bake an additional 30 minutes.  Let sit for 15 minutes and serve.

*This is a "to taste" dish.
*You can lay 5 strips of thick cut smoked bacon strips on top of beans before you bake in oven for a variation.