Served at the 2024 Berries & BarBQ Wine Trail, Robller Vineyard
Ingredients:
Roast 4 poblano peppers
1 lb bacon, fried until crispy
1 lb hamburger, cooked
1 lb ground pork, cooked
1 large can of Pinto Beans 111 oz. or (6lb 15oz) without seasoning
2 cups chopped onion
1 cup minced sundried tomatoes
1 Tbsp dried minced garlic
½ cup barbeque seasoning
1 Tbsp cracked black pepper
1 tsp Adobo seasoning
1 – Jiffy Cornbread mix (40 oz), mix according to package directions
2 cups frozen or fresh blueberries
Directions:
Refrigerate cooked meats so they can be broken into small pieces.
Sautee chopped onion, minced sundried tomatoes, roasted red peppers, and the poblano peppers in a large pot. Add the meat along with dried minced garlic, barbeque seasoning, cracked black pepper, and Adobo seasoning, and continue cooking on medium heat for 20 minutes. Add the large can of beans and let simmer for 45 minutes. Salt accordingly at the end as the bacon and adobo will provide a base to work from. The beans can be made the day before.
While the beans are cooking preheat the oven to make the blueberry cornbread.
Use one 40 oz. box of Jiffy Cornbread and mix according to the directions. Once ingredients are well mixed, fold in 2 cups of frozen blueberries. Grease an 11 x 14 baking pan with olive oil and pour in the batter. Bake until golden brown.
Serve with Robller Vineyard Villa Rouge.
