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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
extra-virgin olive oil |
1 clove garlic, minced |
1 medium onion, roasted then minced |
1/2 cup ketchup |
1/2 cup tomato sauce |
1 cup water, or more if needed |
3 tablespoons cider vinegar |
3 tablespoons worcestershire sauce |
2 tablespoons fresh lemon juice |
1 tablespoon sherry vinegar |
1 teaspoon hot sauce |
2 tablespoons molasses |
3 tablespoons firmly packed dark brown sugar |
2 tablespoons prepared mustard |
1 teaspoon dry mustard |
1 teaspoon paprika |
3/4 teaspoon smoked paprika |
1 1/2 teaspoons cinnamon (smoked for 5 minutes) |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup water, if needed |
2 cups combination of pinto, kidney and chickpeas |
2 tablespoons chopped scallion, for garnish |
Directions:
1. CCQ Signature BBQ Sauce:
2. 1 cup CCQ Signature sauce, recipe follows
3. Heat the oil in a large nonreactive saucepan over medium heat. Add the garlic and saute until softened, but not brown. Add in the roasted onion.
4. Stir in the ketchup, tomato sauce, 1 cup water, vinegars, Worcestershire sauce, lemon juice, hot sauce, molasses, sugar, both mustards, spices, salt and black pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water. Remove from heat.
5. Stir the beans and 1 cup of the sauce together. Garnish with scallions.
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