Nutrition per serving may change if servings are adjusted.
⅓ cup prepared spicy barbecue sauce
3 tablespoons cider vinegar
2 teaspoons molasses
1 15-ounce can pinto beans, rinsed
2 medium tomatoes, seeded and coarsely chopped
1 bunch scallions, trimmed and chopped (1 cup)
Freshly ground pepper, to taste
Hot sauce, to taste
Preparation
Active
Ready In
Whisk barbecue sauce, vinegar and molasses in a large bowl. Add beans, tomatoes and scallions; toss to coat. Season with pepper and hot sauce. If not serving immediately, cover and refrigerate for up to 2 days. Serve at room temperature.
Way too sweet
I halved the sauce, and it was still too soupy.
Also much too sweet for us, and we have rampant sweet-tooth!
Pros: Easy
Cons: Too soupy. Too sweet
May 02, 2010
By: EatingWell User
I love this recipe. So easy and delicious. I often use kidney beans instead of pintos. This is great with the Shaker-style Smoked Chicken Thighs.
October 21, 2009
By: swervm
A quick and easy dish for a barbeque side or double it up and take it to a summer potluck. I have made it a couple of time and it has been very popular