The winter holidays are over, and we’re all done eating the leftovers. I still have lots of ingredients that I overbought, but I’m not worried. They’ll get used eventually. That’s the beauty of raw materials. They can be used to make lots of things.
But since the last of the cooked turkey has been souped or sandwiched, and the last of the guacamole wiped, it was time to begin the family’s routine anew. So today I cooked a big pot of plain white beans, and another pot of chickpeas. Tonight, I made barbecue beans with some of the white beans, and some cornbread to go with it.
I sacrificed nothing in the taste, but there is a way to go about these things without going crazy. First off, since I like a smokey flavor in my barbecue beans, I used sausage in them. To get the maximum flavor with the minimum fat, I grated about a quarter cup of a very well aged, dry smoked flavored salami. This, I sauteed for a few seconds in a bit of olive oil just before adding the onions to sweat.
Second, I made my own barbecue sauce from tomato paste, mustard, chili sauce, maple syrup, garlic crystals, pepper, and vinegar. Just dump that on top of your frying onions, and let it boil, and then put in your beans. It came out fabulous.
A reduced fat but full taste chili can be made similarly. Just use chili powder and tomato paste instead of the barbecue sauce.
In a moment, I’m going to take a hand blender to a bowl of the chickpeas and make some home made hummus for tomorrow’s lunch. Yummy 🙂