Nero d’Avola pairs particularly well with rich meats, including steaks, burgers, pork chops,
veal, meatloaf, and even barbecue! The bold, acidic flavor of the wine allows it to cut through
the fats, oils, and richness typical of these foods.
BBQ Beans
8 ounces of bacon (can use turkey bacon or Applewood smoked pepper bacon)
Two 28-ounce cans of baked beans
2 red bell peppers, diced
1 yellow and 1 green bell pepper, diced (can use orange bell pepper too)
1 red onion, finely chopped
¼ cup of ketchup
9 ounces of barbecue sauce (your choice for flavor)
6 ounces of molasses, dark
¼ cup of honey
¼ cup of brown sugar
Salt and pepper to taste
(optional) ¼ cup of maple syrup
Directions: cut bacon into small pieces. Heat in a frying pan over medium high heat or cook in
the microwave for 3-4 minutes (on a microwave safe plate with a paper towel covering the
bacon). Cook until bacon is crisp, set aside.
Heat a large pot over medium heat, add baked beans and bacon and the bacon drippings and
bring to a simmer. Add the diced pepper and onions and all of the remaining ingredients and
simmer on low for 30 minutes. You may also add the ingredients to a crock pot and cook on
warm for a couple of hours.
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