Yard House BBQ beans
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Dear SOS: Last week I had the epicurean adventure of a lifetime at the Yard House at L.A. Live. The ribs and creamed corn were excellent, but the barbecued beans were heavenly. Could you please provide the recipe for these fabulous beans?
Betsy Stoeven
Angelino Heights
Dear Betsy: These beans are a great side dish to have on hand as the weather cools. The recipe is relatively simple but rich with flavor, with the beans neither too sweet nor too spicy. Enjoy!
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.
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.
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.
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