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Category: on the sidelines
Prep Time: Cook Time: Total Time:
6 strips of thick cut bacon
2 medium onions, coarsely chopped
1 red bell pepper, coarsley chopped
1 jalapeño, or more or less to your taste, coarsley chopped
1 can (15 ounces) red kidney beans, drained and rinsed with cold water
1 can (15 ounces) white kidney beans, drained and rinsed with cold water
1 can (15 ounces) black beans, drained and rinsed with cold water
1 can (16 ounces) Baked Beans
1/2 cup raisins
1 cup Kansas City style BBQ sauce
4 tablespoons molasses, any grade
1/4 cup Kentucky Bourbon or Tennessee whiskey
2 teaspoons dry mustard
1/4 teaspoon salt
1 bay leaf
Assemble all your ingredients and measure them.
Make sure you are using a 2 quart or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches.
Add the onions and peppers and cook them until they wilt.
Pour off the bacon fat into a coffee cup leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat.
Put the pot in your oven uncovered for 2 hours at 250F. Stir every 30 minutes to make sure they don't burn.
Remove the bay leaf. Taste and adjust the flavor. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter, or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.
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Bourbon BBQ Amazin' Beans
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Category: on the sidelines
Prep Time: Cook Time: Total Time:
6 strips of thick cut bacon
2 medium onions, coarsely chopped
1 red bell pepper, coarsley chopped
1 jalapeño, or more or less to your taste, coarsley chopped
1 can (15 ounces) red kidney beans, drained and rinsed with cold water
1 can (15 ounces) white kidney beans, drained and rinsed with cold water
1 can (15 ounces) black beans, drained and rinsed with cold water
1 can (16 ounces) Baked Beans
1/2 cup raisins
1 cup Kansas City style BBQ sauce
4 tablespoons molasses, any grade
1/4 cup Kentucky Bourbon or Tennessee whiskey
2 teaspoons dry mustard
1/4 teaspoon salt
1 bay leaf
Assemble all your ingredients and measure them.
Make sure you are using a 2 quart or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches.
Add the onions and peppers and cook them until they wilt.
Pour off the bacon fat into a coffee cup leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat.
Put the pot in your oven uncovered for 2 hours at 250F. Stir every 30 minutes to make sure they don't burn.
Remove the bay leaf. Taste and adjust the flavor. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter, or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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