BOURBON BAKED BEAN SALSA
An American slant to Mexican bean salsa. Bourbon Baked Beans mixed with caramelized peppers and onion and pineapple salsa. Seasoned with fresh basil and mint! Serve with your favorite tortilla chips!
Makes 7 cups
2 T. corn oil
1/2 lg. sweet onion, peeled and diced into 3/8 inch squares
salt and black pepper
1 lg. green pepper, cored and diced into 3/8 inch squares
22 oz. can Bush’s Grillin’ Beans/Bourbon And Brown Sugar
10-3/4 oz. can condensed tomato soup
16 oz. jar Pineapple Salsa
1/2 t. garlic powder
1/2 t. dried oregano
1/8 t. ground allspice
1/2 t. red cayenne pepper
2 c. grape tomatoes, cut into quarters
1/4 c. chopped fresh basil
1/8 c. chopped fresh mint
salt to taste
freshly ground pepper to taste
In large skillet, over medium heat, combine corn oil, onion and pepper. Salt lightly, then saute till caramelized.
Add beans, tomato soup, salsa, garlic, oregano, allspice and red cayenne pepper, stirring after each addition. Bring to boil, then turn heat off without cooking further.
Add tomatoes, basil and mint. Stir, then salt and pepper to taste.
Serve either chilled or at room temperature garnished with additional basil and mint. Serve with your favorite tortilla chips. The ‘Scoop’ chips work well.
Notes: This recipe makes enough for a crowd. If serving a lot of people, serve 4 cups at a time, and when your guests nearly deplete the bowl, bring out the remaining 4 cups in a clean bowl.
If you’re making it for just a few guests, then save 4 cups for the next day. Heat and serve over, or tossed with, cooked rice. Tastes great!
If making the salsa a day or two in advance of an occasion, leave out the fresh herbs till just before serving it.
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