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Yard House BBQ beans

Time 40 minutes
Yields Serves 6 to 8 as a side dish
Yard House BBQ beans
1

Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeno and saute, stirring constantly, until the garlic is aromatic and golden, about 2 minutes.

2

Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, pureed 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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