Fruit Inspired Summer BBQ
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
For the Cherry Baked Beans
½ Pound bacon, thick sliced
¾ Cup onion, yellow, diced
1 Cup bell pepper, green, diced
1 Cup Juicy Juice® 100% juice, cherry flavor
1 Tablespoon cornstarch
1 – 15.5 oz Can butter beans
1 – 16 oz Can kidney beans
1 – 28 oz Can baked beans
1 Teaspoon salt, Kosher
2 Tablespoons BBQ sauce, prepared
For the Grape BBQ Sauce
1 ½ Cups Juicy Juice® 100% juice, grape flavor
1 ½ Tablespoons cornstarch
1 ½ Cups BBQ Sauce, prepared
For the Assembly
12 Kielbasa sausage, 6″
12 French rolls, toasted
¾ Cup onion, yellow, diced
1 ½ Teaspoons parsley, chopped
For the Cherry Baked Beans
- For the baked beans, lay bacon on a parchment line sheet pan. Bake at 350° for 18-20 minutes, or until crispy.
- Remove bacon from pan and place on a paper towel. Reserve bacon fat. Once bacon has cooled, crumble into ½” pieces.
- Transfer 2 tablespoons of bacon fat into a medium saucepan, place over medium heat. Add onions and peppers and sautéed just until onions are translucent.
- Add juice and cornstarch, whisk together to combine.
- Cook over medium heat while stirring occasionally, until liquid simmers and begins to thicken.
- Add beans, crumbled bacon, salt, and BBQ sauce and simmer for 20-25 minutes.
For the Grape BBQ Sauce
- Whisk together grape juice and cornstarch in a medium saucepan.
- Cook over medium heat until mixture starts to bubble and thicken.
- Remove from heat and whisk in barbeque sauce.
For the Assembly
- Cover kielbasa sausage with grape barbeque sauce and transfer to preheated grill. Cook over medium heat, turning once grill marks have been achieved on each side.
- Once cooked, transfer sausage to buns and top each with additional 2 tablespoons of cherry barbeque sauce, 1 tablespoon chopped onions, and 1/8 teaspoon parsley.
- Serve with ½ cup of cherry baked beans.