• 1 small onion, chopped
  • 2 stalks celery, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and finely diced (optional—Nan’s additional)
  • 2 chopped ripe red tomatoes
  • 1/2 cup pitted dates, chopped
  • 1/4 cup raisins
  • 1/2 cup water
  • 1/4 cup Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons tomato paste (optional—Nan’s addition)
  • 2 tablespoons blackstrap molasses (optional—Nan’s addition)
  • 2 teaspoons ground ginger
  • 1 tablespoon garlic powder
  • 1/4 teaspoon chili powder (Nan used 1/2 teaspoon)
  • A pinch cayenne pepper
  • 4 1/2 cups cooked red kidney beans or 3 15-oz cans low or no-salt-added, drained and rinsed

Serves 6
This barbecue sauce has a fresh clean flavor. You can cook the remained down to thicken and use on sandwiches or wraps.

  1. Preheat oven to 350 degrees F.
  2. Heat a large saucepan and add onion and celery. Dry saute to lightly browned, adding a bit of water or broth to prevent sticking and to deglaze the pan. Add the peppers, tomatoes, dates, raisins, and water. Continue to cook reducing the heat to simmer.
  3. Add the mustard, lemon juice, tomato paste, molasses, ginger, garlic powder, chili powder.
  4. Cool a bit and carefully puree in a blender (vent the center of the cover with a pepper towel over it). Check to adjust chili powder, cayenne, or other seasonings.
  5. In a large casserole dish, combine the kidney beans and blended mixture to consistency that you desire, reserving about 1/2 -1 cup of the barbecue sauce for another use. Bake until heated through and bubbly, about 25 minutes.