Marshall’s Smoked Habanero BBQ Beans

We love baked beans, but prefer the overwhelming flavours of beans and BBQ sauce versus the sugar and salt. Unfortunately, a lot of recipes and canned versions contain high amounts of the latter.

Found: Marshall’s Haute Sauce

Makes 4 servings

When at one of several Portland, Oregon farmers markets, a woman was selling her daughter’s product. More specifically, Marshall’s Haute Sauce. Delicious! Of the four flavours, chosen was the Smoked Habanero Barbeque Sauce. What’s better? The company ships to Canada. So click here for your own bottle.

If your bottle has yet to arrive, substitute a high quality BBQ sauce with a smoky flavour.


  •  8 slices prosciutto, white fat streaks removed; diced*
  • 2 tbsp. balsamic vinegar
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 large cans white cannellini beans, drained and rinsed
  • 1 tbsp. molasses
  • 1 tbsp. honey
  • 1/2 tbsp. smoked paprika or  1/2 tsp. chili pepper
  • 1/2 cup Smoked Habanero BBQ sauce
  • 1/2 cup water**

*Looking for a vegetarian dish? Omit.


How to:

  1. Add the diced prosciutto to a pan and cook over medium heat. Remove once crisp, dabbing dry with a towel (i.e. take some of that extra saturated fat off!).
  2. In the same pan, pour in the balsamic vinegar. It’s going to boil and smell almost immediately. It’s fine. Stir and watch the vinegar become thick, almost like syrup. Then, add the shallot and garlic. Stir and let cook until the shallot and garlic soften.
  3. Once softened, add the beans, molasses, honey, paprika (or pepper), and BBQ sauce. Stir and allow to thicken. The original recipe calls for 1/2 cup liquid of choice (in the ingredients I noted water) as needed. I didn’t end up using any water for mine. Once thickened to your liking, remove from heat and allow to cool until serving.

Make it a meal:

  • Serve over quinoa and beside a plate of steamed vegetables.
  • Enjoy like a chili with a side whole grain bun and a starter salad.

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