BUCKAROO BEANS

Serves: 6

BUCKAROO BEANS
BUCKAROO BEANS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Serves: 6

  • 2

    Tbsp vegetable oil

  • 2 1/2

    Cups chopped white onions

  • 1 1/2

    cups chopped red bell pepper

  • 1/1

    /4 cups chopped green bell pepper

  • 1

    28-ounce can diced tomatoes in juice

  • 2

    15-ounce cans kidney beans, rinsed, drained

  • 2

    8-ounce cans tomato sauce

  • 1/2

    cup mild-flavoured (light) molasses

  • 1/2

    cup bottled mesquite barbecue sauce

  • 2

    Tbsp freshly ground coffee beans

  • 1

    Tbsp hot pepper sauce

  • 1

    Tbsp chopped fresh oregano

  • 1

    tsp chopped fresh thyme

  • 5

    Tbsp chopped fresh basil

Directions

Heat oil in heavy large pot over medium-high heat. Add onions and bell peppers. Sauté until tender, about 10 minutes. Add tomatoes with their juices and next 8 ingredients. Reduce heat to medium-low. Simmer uncovered until mixture thickens slightly and flavours blend, stirring often, about 30 minutes. Stir in 3 tablespoons basil. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 2 tablespoons basil and serve.

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