Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
I’ve had Mexican bean dishes of several varieties, yet I’ve never seen Mexican baked beans. Do they have them? I love baked beans. I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish. Therefore, I created one. The result was fantastic! I may be breaking ties with my normal baked bean recipes.
- 2 15-oz cans black beans, one can drained and rinsed
- 1 medium sweet onion, diced
- 1 jalapeño pepper, finely chopped
- 2 garlic cloves, minced
- Zest of 1 lime
- Fresh squeezed juice of 1 lime
- 4 tablespoons molasses
- 2 tablespoons ketchup
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika or chipotle chile pepper
- In a large mixing bowl, combine all ingredients. Mix until well blended.
- Pour mixture into a Dutch oven or an 8-inch cast iron skillet.
- Prepare a grill for indirect grilling using medium heat (about 325-degrees F).
- Cover beans and place on the grate opposite the fire. Cover grill.
- Cook for 30 minutes. Uncover the beans and cook an additional 20 minutes.
- Remove from grill. Stir before serving.