Shelly's Recipe

QUICK AND SMOKY CAJUN BAKED BEANS

Category: Beans

2 (15 oz) cans great Northern beans
2 (15 oz) cans pinto beans
1/4 cup butter
1/2 lb bacon, cubed
1 cup diced sugar-cured ham
2 cups diced onions
1 cup diced red bell peppers
1/4 cup minced garlic
1 tbsp grated fresh ginger
1/2 cup firmly packed brown sugar, corn syrup and barbecue sauce
1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp dry mustard, prepared mustard and cider vinegar
1/4 cup chopped parsley and sliced green onions
Salt and cracked black pepper to taste

Heat grill. Prepare 2 or 3 pieces of your favorite smoke wood to add to pit once bean pot has been placed over coals.

In a cast iron pot, melt butter over medium-high heat. Add bacon and stir occasionally until fat is rendered and bacon is crispy, but not overcooked. Stir in ham, onions and bell peppers. Cook 5-7 minutes or until vegetables are wilted.

One at a time, blend in all remaining ingredients except beans, stirring well after each addition. Once well blended, mix in beans and bring to a simmer. Place pot on barbecue grill for 30-45 minutes, stirring occasionally until beans have picked up a nice smoky flavor. This dish may also be prepared in your oven by baking at 350 for approximately 30-45minutes. Serves 6-8