Oven-baked speckled beans in a frying pan

Votes: 1

Time: 1 hour 25 minutes
Complexity: average
Servings: 6 - 8

This seemingly ordinary bean dish will captivate everyone with its unusual fruity flavor. Strawberries in barbecue sauce may seem like an odd combination at first, but once you try it, you'll be amazed at how well-balanced all the ingredients are, and how harmoniously the sweet berries blend with the tart balsamic vinegar, salty soy sauce, ketchup, spices, and smoky chipotle peppers. Before adding the strawberries to the sauce, they're grilled to intensify their flavor, then simmered on the stovetop and pureed. Then, canned beans are topped with strawberry barbecue sauce and baked in the oven. Serve with wheat tortillas as a dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 x 14 oz cans pinto beans, rinsed
4 cups strawberries (about 450 g), hulled
4 tsp vegetable oil
0.5 cups ketchup
1/4 cup strawberry jam
1/4 cup balsamic vinegar
2 tablespoons raw molasses
2 tablespoons soy sauce
2 teaspoons Dijon mustard
1 canned chipotle pepper in adobo sauce, chopped
1 clove of garlic, grated
0.5 cup onion, finely diced
0.5 cup red bell pepper, finely diced
1 tbsp chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Strawberry BBQ sauce

Preheat a charcoal or gas grill to medium-high heat. Thread the strawberries onto skewers and brush with 2 teaspoons of vegetable oil. Grill until lightly charred on all sides, about 1.5 minutes.
Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, strawberry jam, balsamic vinegar, molasses, soy sauce, mustard, chipotle pepper, and garlic. Cook over medium heat until the strawberries begin to burst, about 15 minutes.

Preheat oven to 150°C.
Using an immersion blender, blend the strawberry mixture until smooth. Continue cooking until the sauce has reduced by one-third, about 15 minutes.
In a medium enameled cast iron skillet or non-reactive Dutch oven, heat the remaining 2 teaspoons of vegetable oil. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the pinto beans and 1.5 cups of strawberry barbecue sauce (reserve the rest for another use). Place the skillet in the oven and bake until the sauce thickens, about 25 minutes.
Transfer the bean dip to a serving bowl and sprinkle with parsley. Serve with flatbreads.

Author of the recipe - Damaris Phillips is a chef and cooking show host.

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