Recipe: Ranch Beans

Ranch Beans

At its recent beach picnic in a public park, the San Diego County wholesaler/distributor for Anheuser-Busch served more than 400 of its staffers and their families barbecue, drinks -- including their own beer, natch -- as well as a local specialty: Keith's Addictive Ranch Beans, a twist on traditional baked beans prepared by Picnic People, a San Diego special-event and catering company.
[picnic]

Yield: 4 to 6 servings

1½ pounds canned pinto beans
½ yellow onion, chopped
6 ounces barbecued meat, chopped
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon Lawry's Seasoning
1 teaspoon coarsely ground black pepper
1 teaspoon chili powder
• Sauté onions on high heat for 2 to 3 minutes or until translucent.

• Reduce heat to low-medium. Add the meat and beans and cook until well heated, about 8 to 10 minutes. While the beans and meat cook, blend the spices together.

• Add spice blend to the beans and meat mixture, and stir in well. Serve.