For not really ever liking baked beans growing up, I sure do have a lot of recipes on here for beans. Although my traditional baked beans are still my favorite, this goes perfectly with grilled chicken since the sauce is the same and it's oh-so-delicious. I would say these remind me more of fall and the other ones really are a spring/summer dish. These baked beans are so easy to make and really do make a perfect side dish to any BBQ you are planning!
Adapted from: Low-Fat Cooking on the Grill
1.5 cups tomato sauce (marinara sauce)
1.5 Tbsp finely packed brown sugar
1 Tbsp ginger, grated
1/2 Tbsp red wine vinegar
1 garlic clove, minced
2 cans pinto beans (15-oz each), rinsed and drained
In a small bowl, combine tomato sauce, brown sugar, ginger, vinegar, and garlic. Place mixture into a medium to large saucepan and add the beans. Bring to a slight boil and reduce heat to simmer for 15 minutes, until beans are slightly coated and sauce is thickened.
Pour beans into a disposable foil pan and cover with foil. While grilling chicken or cooking your main meal on the grill, place the beans on the side of the grill for 10 minutes to reheat. Serve warm with grilled chicken!
*Note: If you are making the grilled chicken recipe, the sauce measurements for that are enough for both the chicken AND the beans. I halved this recipe in case you are only making these beans by themselves.