Suggested Recipes Kidney Bean Recipe

Venison and Barbequed Bean Bake

ingredients

2 lb boneless venison roast

1 liter ginger ale

1 - 32 oz carton chicken broth

1 tsp ground cumin

1/4 tsp black pepper

1/8 tsp crushed red pepper flakes

1 - 15 oz can pork and beans

1 - 14 oz can black beans, drained and rinsed

1 - 15 oz can dark red kidney beans, drained and rinsed

1 - 14 oz can baked beans

1 - 14 oz can diced tomatoes

1 large green pepper, coarsely chopped

1 large Vidalia or other sweet onion, coarsely chopped

1 (18 ounce) bottle barbeque sauce

1/3 cup brown sugar

1/4 cup molasses

1 teaspoon ground cumin

1/8 teaspoon crushed red pepper flakes, or to taste

2 tablespoons chili powder

Hot pepper sauce, to taste

Salt and pepper to taste

5 bacon slices

Directions

Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.

Preheat oven to 350 degrees F (175 degrees C). Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbecue sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.

Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.