The original Hickory House recipe for this popular side dish called for navy beans, but author Rick Bayless prefers pintos.

SERVES 4 - 6

1/2 large red or green bell pepper
2  15 oz. cans, drained or 3-3 1/2 cups
   drained cooked pinto or navy beans
1 cup barbecue sauce
2 tbsp. dark brown sugar
1 tbsp. worcestershire

1. Preheat oven to 375º. Stem and seed bell pepper, cut into 1/4" pieces, and put into a 2-quart or 8" x 8" baking dish. Add beans, barbecue sauce, brown sugar, and 1/2 cup water to dish and mix well.

2. Drizzle worcestershire sauce on top. Bake until top is glazed-looking and browned, the beans start to peek up from the liquid, and the liquid is bubbling vigorously around the edges, 45-60 minutes. Let cook slightly before serving.