Recipes at Penzeys Spices Cold Barbecued Bean Salad

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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. BARBECUE SEASONING
1 tsp. Worcestershire sauce
2/3 Cup apple cider vinegar, divided
2 TB. CHICKEN SOUP BASE
2 15 oz. cans navy beans, drained
1 15 oz. can chickpeas, drained
1/2 tsp. salt
1/4 tsp. GROUND BLACK PEPPER
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, BARBECUE SEASONING, 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

Description	Price	Qty
Barbecue Seasoning 1.4 oz. 1/4 cup jar	$3.09
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar	$4.09
Chicken Soup Base and Seasoning 8 oz. jar	$8.39