Chipotle Baked Beans with Pulled Pork
Gluten Free Casually
Gluten Free Casually
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Ingredients

  • 3 cups dried beans
  • 1/2 pounds bag of dried beans
  • 9 cups of beans after cooked
  • 15 oz each
  • 3 cups dried beans (or substitute 6 (15 oz size) cans of beans). I generally use northern beans & black beans (but I have also added kidney beans or pinto beans. I have friends that add lima beans). Most beans are pretty bland by themselves so you can add any type of bean or combination that you want. Make sure you drain the juice off the beans unless they are canned baked beans. If you are buying the Baked beans that are already prepared (like Bush's baked beans) then you may not want to add as much sugar and leave out the ketchup because they already contain it. You will have to taste test and adjust. The cans labeled "Pork & Beans" generally don't have any sugar or ketchup in them (or very minimal) so you can just dump them in the pot and season as instructed below without draining them first.
  • 1-2 chipotle chile peppers in adobe sauce, pureed (I freeze the remainder of the can to use later) OR substitute 1-3 tbs ground Chipotle chile powder. (I prefer using Chipotle chile because it has a nice slightly smokey flavor rather than cayenne pepper or regular jalapeno peppers). You will have to decide on how spicy you like your beans. We like our beans with just a hint of spicy flavor. Just enough that it tingles your tongue but not enough that it scorches it and leaves you gulping water. I generally start off adding 1 chipotle pepper or 1 tbs chipotle chile powder and add more if I need it. It is always easier to add then take away. However, if you find it is too spicy...just compensate with a little more sugar and it will tame down the spice. I also use Rudy's BBQ sauce when possible (limited availability for me) and it is slightly spicy too so I don't need to use as much chipotle chile flavor. If I use a different brand of gluten free BBQ sauce then I sometimes need to add more chipotle chile. Keep in mind that when the flavors heat up during the cooking, the spicy flavor will come out. Don't over power your beans with too much chipotle chile flavor to start with. You can always add a little more later if you need it.
  • 1 cup of gluten free BBQ sauce (My favorite is Rudy's. Our friend's Pat & Lory gave it to us from New Mexico. It is a little spicy. However, I have used Sweet Baby Ray's BBQ sauce also and it works fine. I have also made my homemade BBQ sauce if I have time. If you have a gluten allergy then just make sure the BBQ sauce you are using is gluten free. Feel free to add more BBQ sauce if you prefer it.
  • 1 1/2 cup ketchup (you may not want to use this if you are using Bush's baked beans. It already contains ketchup in the sauce)
  • 2 cloves of garlic, minced (or you can use the finely chopped garlic in a jar or substitute 1 tsp garlic powder (NOT GARLIC SALT!)
  • 1 1/2 cups brown sugar (You can add more or less depending on how sweet you like your beans. If you are using prepared Bush's baked beans then you may want to cut back on the sugar. You can always add more later if you need to. You can use regular white sugar or unprocessed raw sugar too or even honey. It all works to sweeten the beans. I prefer using brown sugar because it gives the beans a molasses flavor.
  • 1/2 of a large onion, diced
  • 1-2 pounds of shredded cooked pork
  • 4 hours If you are cooking on the stove top then I cook on low heat for about
  • 1 hour Remove from heat and let stand for a couple of hours for flavors to blend well
  • 1/2 onion, chopped fine and cooked until soft (you can either cook it with the meat or in a little water in the microwave or stove top. You don't want crunchy onions in your sauce!)
  • 1 cup ketchup (I used Heinz which is marked gluten free on the back of bottle)
  • 1/4 cup brown sugar (or raw brown sugar. Add a little less if you like it more tangy or add a little extra if you like it sweeter)
  • 1/2 tsp dry ground mustard (this is found in the spice section of your grocery store)
  • 1/2 tsp chili powder or ground cayenne pepper
  • 1/2 tsp chipotle chili powder (optional. This is something I like to add because we like the smokey flavor. If you don't have it on hand, I wouldn't run out to buy it)
  • 1/2 tsp pepper flakes, optional
  • 1 tbs vinegar (I used white vinegar today but you can use apple cider vinegar)
  • 2 tbs worcestershire sauce (I used Lea & Perrins which was labeled gluten free)
  • 1 cup broth or water (I used broth from my pork roast today)

Instructions

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