I think Sunday type of meals are things that cook up slow, fill the house with great smells, and bring a smile to people’s faces. My BBQ Baked Garbanzo Beans are just the type of meal I’m talking about. Canned garbanzos get mixed with all types of delicious flavors and slow roasts in the oven so all the flavors marinate and get all infused in the beans. Rounding out this meal is a red, white, and blue potato salad. Instead of a heavy mayo based dressing, we’ll pair the roasted potatoes with a super decadent lemon vinaigrette.
2 cans of garbanzo beans, rinsed and drained
1 cup of diced onion
1 cup of diced green pepper
1 small diced jalapeño, optional
1 1/2 cups of bbq sauce
1 tablespoon of mustard
2 tablespoons of brown sugar
1 tablespoon of tomato paste
1. Preheat the oven to 375 degrees.
2. Combine all ingredients and pour into an oven safe casserole dish.
3. Cover with foil and bake for 45 minutes – 1 hour. Serve warm.
For the Red, White, and Blue Potato Salad
3 cups of red, white, and blue potatoes cut into 1 inch pieces
1 tablespoon of olive oil
1/2 cup of lemon vinaigrette (recipe to follow)
1. Preheat the oven to 375 degrees.
2. Toss the potatoes in olive oil and roast in the oven until fork tender.
3. While the potatoes are warm, toss together with the lemon vinaigrette.
For the lemon vinaigrette
1 tablespoon of lemon juice
the zest of 1 lemon
1 teaspoon of mustard
2 garlic cloves, minced
1 pinch of salt
1 pinch of pepper
1 pinch of sugar
1/2 cup of olive oil
1. Combine all ingredients in a bowl and mix well.
