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isw

In article >,
wrote:

> I'm drawing a blank this morning. What do people call the beans in a slightly
> smoky, slightly sweet sauce that you get at a BBQ joint? Barbecue beans?

Yup. Here's how I make them:

BBQ Beans

Ingredients:

4 slices bacon, diced
1 cup onion, diced
1 clove garlic, minced
1 28 oz. can Brick Oven or B&M baked beans, (see note)
1 1/4 cups catsup
1/4 cup + 1 Tbsp. dark brown sugar, packed, (see directions)
1 1/2 tsp. mustard powder (Colman's), don't use prepared
1 1/2 Tbsp. ground New Mexico chile, hot or mild
1 Tbsp. cider vinegar

Directions:

Sauté bacon until crisp; add onion and cook 'till transparent. Add all
other ingredients except sugar (see notes) and transfer to Crockpot (or
do everything in the 'pot if yours allows it).

Crockpot on high, uncovered, until desired thickness, stirring
frequently (it won't thicken very fast if it "skins over"). About 4 hrs.

To keep longer, cover and set to low heat. Or, bake uncovered at 325 F
for 2-1/2 to 3 hours. After the beans have cooked a while, taste, and
add as much brown sugar as you like.

Keeps up to 2 weeks in the refrigerator (but not around *our* house),
but do not freeze - the beans don't like it.

Notes:

Recipe doubles just fine, and there's even a 55 oz can of Brick Oven
beans.

Isaac