Recipe: Yard House BBQ beans

Yard House BBQ beansTotal time: 40 minutesServings: 6 to 8 as a side dishNote: Adapted from the Yard House. It makes its own barbecue sauce for this recipe but suggests using the brand Bull’s-Eye as an alternative to homemade. 1/4 cup olive oil2 tablespoons minced garlic1 cup chopped green onion1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)2 cups chicken broth or 2 cups of pinto bean liquid from boiling1 cup brown sugar1 cup prepared barbecue sauce2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste2 teaspoons Tabasco, or to taste Salt and pepper, to taste1. Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes. 2. Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer. 3. Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days. Each of 8 servings: 355 calories; 9 grams protein; 65 grams carbohydrates; 9 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 37 grams sugar; 588 mg. sodium.