The rich mesquite aroma will make your mouth water and the flavor will make you think you’re eating something sinful. Perfect for a family barbecue or Monday night football.

Goes great with

Frozen Turkey Meatloaf and Mashed Potatoes Meal

Turkey Meatloaf & Mashed Potatoes

Frozen Red Wine Braised Beef and Polenta Meal

Red Wine Braised Beef & Polenta


Chicken in BBQ Sauce


  • 2 cans cannelli or kidney beans
  • 1 small onion, diced
  • 2 cloves garlic, peeled, smashed
  • 2 sprigs oregano
  • 1 small can (8oz) tomato paste
  • 1 teaspoon smoked paprika
  • 1 can tomatoes, diced (798ml)
  • 1 teaspoon chipotle with some adobo sauce (canned)
  • 2 cups low-sodium chicken or veggie stock
  • Sea salt and pepper to season
  • 2 bay leaves


Preheat the oven to 325 F

  1. Place the onions with some oil in a cast iron skillet or oven-proof pot and sauté in medium to low heat for about 5 minutes until onions are translucent. Add garlic, oregano, and bay leaves and sauté for an extra 2 minutes, careful not to burn them.
  2. Add tomato paste and lower heat; let it brown a bit (until it’s a little sticky on the bottom of the pan). Pour the can of diced tomatoes and deglaze (scrape sticky bits with a spatula so that they flavour the mix). Let it simmer on low heat for about 10 minutes until liquid reduces a bit. Add chipotle.
  3. Pour in the chicken or veggie stock, deglaze again and adjust seasoning (careful not to add too much salt as it will reduce and intensify when cooked).
  4. Cover pan or pot (with lid or aluminum foil) and place in the oven. Bake for about 25 minutes until liquid has reduced and sides start to get a bit crispy. Uncover and bake for additional 5 minutes so that the top gets nice and dry. Remove from oven.
  5. Serve right out of the oven with a slice of rustic bread. You can also top it off with some light sour cream if you so fancy.
Baked beanslegumesluvo pairingproteinrecipeSide dish

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