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pat1908

BUCKAROO BEANS

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Serves: 6

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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

Details

Preparation

Step 1

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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