Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
10 servings (serving size: about 1/2 cup)

Smoky jerky lends earthy flavor to this side. For spicy heat, add a diced jalapeño.

How to Make It

Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook until liquid is reduced by about half (about 15 minutes).

Ratings & Reviews

melinda56's Review

January 14, 2014

nbalter1's Review

January 23, 2010
My husband thought this was pretty good but I found it disappointing (and my 1-year-old son wouldn't eat it). Perhaps the problem is that I made this to be an entree but it's really too sweet to function as an entree; it's really just a side dish. I won't bother making it again.

nomich's Review

March 20, 2009
This recipe caught my eye because of the jerky - unfortunately, I couldn't taste it at all. I bought a national brand package and it just didn't seem to stand up to the other flavors (garlic!). I think I was hoping for something more like baked beans... I kept wanting to add brown sugar and, sure enough, I wish I had. I will try to salvage the leftovers by adding some bacon and brown sugar and kicking up the heat.

JWallace's Review

January 21, 2009
How we ate 3 cans of pinto beans for dinner - I do not know. But this dish was so tasty that my husband and I devoured the whole thing with two small children who just ate a few bites. On a cold winter evening it really hit the spot! I substituted items only out of necessity: Beef broth instead of chicken broth, Green onions instead of normal onions, and I added a smidge of extra mollasses. We could easily eat this once a month with grilled hamburgers, or other grilled meat/fish and not get burnt out on it.