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This is an excellent side dish to serve with the Tillison's Tap Fried Chicken or Miller's Fried Fish. It is also a nice dish to bring for a pot luck dinner or summer picnic.

  • 2 TB. vegetable oil, divided
  • 1/4 Cup onion, minced
  • 1 jalapeño (veins and seeds discarded), chopped fine
  • 2 garlic cloves, minced
  • 1/4 Cup maple syrup or molasses
  • 3 TB. tomato paste
  • 1 TB. prepared mustard
  • 1 TB. BBQ 3000
  • 1 tsp. Worcestershire sauce
  • 2/3 Cup apple cider vinegar, divided
  • 2 15 oz. cans navy beans, drained
  • 1 15 oz. can chickpeas, drained
  • 1/2 tsp. salt
  • 4 scallions, sliced thin


In a heavy bottomed sauce pan, heat 1 TB. of oil and saute onion, jalapeño and garlic until soft, about 5 minutes. Add maple syrup, tomato paste, mustard, BBQ 3000, Worcestershire sauce, and 1/3 Cup of the apple cider vinegar. Bring to a boil, reduce heat to a low simmer and cook until thick, about 15 minutes. Let the sauce cool. In a large bowl, combine the sauce with CHICKEN SOUP BASE, beans, chickpeas, salt, PEPPER, 1 TB. of oil and the rest of the apple cider vinegar. Blend in the scallions shortly before serving so they stay crunchy. Serve chilled or at room temperature.

Serves: 6
Prep. time: 10 minutes
Cooking time: 30 minutes

BBQ 3000 1.2 oz. 1/4 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Chicken Soup Base and Seasoning 8 oz. jar

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