What's good with ribs? Sweet Beans with Bacon, Spicy Cilantro Slaw

SWEET BEANS WITH BACON AND MAPLE SYRUP

6 slices bacon, diced large

2 cloves garlic, minced

1 large onion, peeled, chopped

1 red pepper, cored, diced

3 cans (15 ounces each) pinto beans, drained (not rinsed)

1 can (15 ounces) diced tomatoes

1 can (6 ounces) tomato paste

1/2 cup dark brown sugar

1/4 cup maple syrup or substitute molasses

1 cup ketchup

1/2 cup yellow mustard

1 tablespoon Worcestershire sauce

Favorite red hot pepper sauce to taste

Salt and black pepper to taste

In a large pot, cook the bacon over medium heat until it is just crisp. Using a slotted spoon, remove the bacon pieces and set aside. Drain off all but 2 tablespoons of the bacon fat (or you can remove it all and instead add 1 tablespoon canola oil to the pot). Add the garlic and saute 1 minute. Add the onion and saute over medium heat until it is dark golden brown and caramelized. Add the red pepper and saute until tender. Stir in the beans, tomatoes, tomato paste, brown sugar, maple syrup, ketchup, mustard, Worcestershire sauce and red hot pepper sauce. Bring to a boil, reduce heat to very low and simmer 1 hour or until flavors meld. Taste and adjust seasonings. Season with salt and pepper and stir in the bacon pieces until heated through.

Serves: 12, each with 225 calories, 5 grams fat, 40 grams carbohydrates, 8 grams protein, 531 mg sodium, 7 mg cholesterol, 6 grams fiber.

-- From and tested by Susan M. Selasky for the Free Press Test Kitchen.

You can use a commercial coleslaw dressing if desired. Try Marie's Coleslaw Dressing and doctor it up with ranch dressing, additional celery seed and crushed red pepper flakes.

SPICY CILANTRO SLAW

1 small head green cabbage (about 1 1/2 pounds), trimmed of outer leaves

1/2 small head red cabbage, cored

1 bunch green onions, washed, ends removed, thinly sliced

1 green bell pepper, cored, thinly sliced

1 bunch cilantro, leaves only, coarsely chopped

Salt and pepper to taste

Favorite all purpose seasoning such as Mrs. Dash Southwest Chipotle or Extra Spicy

Dressing:

1 cup reduced-fat mayonnaise

1/2 cup reduced-fat ranch dressing

1/2 cup reduced-fat sour cream

3 tablespoons cider vinegar

2 tablespoons sugar

1 tablespoon celery seeds

Freshly ground black pepper to taste

1 teaspoon favorite all-purpose seasoning

1/2 teaspoon crushed red pepper flakes or more to taste

In a large bowl, mix together all the slaw ingredients. In a separate bowl whisk together all the dressing ingredients. Taste and adjust seasonings as needed. Pour the dressing over the slaw and mix thoroughly.

Cover and refrigerate 2 hours before serving

Serves 10.