Tuesday, January 24, 2012

BBQ Beans and Salsa

Simple, meatless, inexpensive, and delicious - I made this with cans, but I think it might be even better with dried beans soaked overnight and cooked in the crock pot. The original, on Dr. Oz' website, was lacking a few details such as amount of barbecue sauce. I was generous with mine. The original recipe also called for enchilada sauce or salsa. I stuck with the BBQ theme in my flavors. It worked.

1/2 lb. pasta - I used spaghetti.
1 can yellow corn - of course, I used frozen corn from last summer's Farmers' Market.
1 can pinto beans
1 can black beans
BBQ sauce to taste

Cook pasta. Add beans and corn. Stir in BBQ Sauce of your choice. Serve warm.

Now the fun part:
You know me. I'm not going to let a simple recipe stay simple. I added peppers in three colors, all from the freezer. A little onion, diced, made it tastier still. Then there's garlic - or did I add garlic? I was playing by ear by this time. Maybe I left the garlic out and stuck to the barbecue theme.

This was delicious. I had some left over for lunch the next day, too. I love a recipe that leaves room to improvise, and this one qualifies.

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