FoodBanter.com - View Single Post

Janet Wilder[_4_]

On 4/28/2014 12:12 AM, isw wrote:
> 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
>
I make something similar with canned navy beans, but never called it
"BBQ beans" I just call it beans.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com