This was all started because of the sauce. That sweet little vinaigrette that I made earlier today, just in fact. It was sitting all lonely in my fridge with nothing to go on. I really couldn’t have that. I tossed around ideas all day long, too (and I’m sure some of them will eventually make this site!) I finally decided on chicken.’ What kind of chicken? Fried, of course. I was actually thinking of Bobby Flay’s chicken and waffle throwdown when I was brainstorming (Not Bobby Flay, per se, because I wish he’d get hit by a bus) and then my mind just free associated to chicken wings. I wanted something fairly quick and easy to go with it. Baked beans. Baked beans are boring. What if I spiced them up a little, added some kick and some cheese? This dinner is what I got.
The wings? Those are easy. season with salt and pepper and fry in 375 degree oil for 10-12 minutes. Let them rest, and toss in the Super amazing sauce !!
TEX MEX BEAN BAKE
small onion, chopped
2 tbsp minced garlic
2 tbsp + 3 tbsp olive oil
1/4 cup ketchup
pinch cayenne pepper
1 tsp hot sauce
2 tbsp apple cider vinegar
3 tbsp brown sugar
2 tbsp dijon mustard
salt & pepper to taste
2 cans pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
1 cup frozen corn
1 15.5 oz jar salsa
2 cups mexican blend shred cheese
Preheat oven to 350 degrees
In a saute pan, cook 3 tbsp of oil, the garlic and onion until the onion is translucent. Set aside.
In a small bowl combine ketchup, cayenne powder, hot sauce, vinegar, brown sugar, mustard, and salt and pepper. Whisk together until it is well-blended. In a larger bowl combine the beans, the corn, the salsa, and onion mixture. Mix well, then stir in the sauce you just made. Turn out into a large casserole or pyrex dish, spreading out evenly. Top with the cheese and bake uncovered in the oven for about 20 minutes, or until cheese is melted and bubbly. You’ll want to let it rest a few minutes before you serve it!
WINE PAIRING: Cabernet Sauvignon Old World/Bordeaux