Little Smokies With Beans & Beets


1 14oz. pkg Little Smokies - cut in half
½ lg. onion - sliced and/or chopped
2T butter or oil
2 med.-lg. beets - scrubbed rough chopped
1 15oz. can black beans - drained and rinsed
1 22oz. can barbecue style beans - undrained


In a nice heavy pot 😉 combine the first 3 ingredients and stir, while sizzling, until the butter is all melted and everything's well coated.  Five minutes or so  Add the beets and cover, simmer-sizzle on low heat, for 15 minutes, adding a little bit of water if needed.  If you have a heavy-well fitting pot and lid, it will draw the moisture out of the ingredients and water won't be necessary 😊

Check the beets to be sure they're cooked to your liking, then add the beans and stir gently.  Cover and heat on low, until the whole pot is bubbling quietly for several minutes to be sure all the beans are heated.  Serve with a hearty Spicy Cornbread*  (Ahhh, I love my new Lodge** brand cast iron skillet and Dutch oven!  Could you tell?) 😋 These can be found on eBay as well as in some of the 'big box' stores.  This turned out so well!  Such an interesting  diversity of flavors!  A little sweet, yet a nice smokiness, beans for heartiness and protein, and the freshness of the beets!  Mmmmm, I'll be making this again for sure.  Maybe next time just using golden beets so the colors of all the ingredients stay true. . . Lin

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