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Quick and Smokey Baked Beans: Submitted by: | Date Added: 13 Sep 2011
Listed in: Vegetables & Side Dishes
Ingredients

4 ounces bacon cut into ¼" slivers
2 cups onion finely chopped
3 cloves garlic minced
1 Tablespoon ginger grated
30 ounces canned great northern or kidney beans drained and rinsed in colander
¼ cup firmly packed brown sugar
¼ cup molasses
¼ cup barbecue sauce
¼ cup ketchup
2 Tablespoons Worcestershire sauce
1 Tablespoon dry mustard
1 Tablespoon prepared mustard
1 Tablespoon cider vinegar
1 ½ cups diced smoked or barbecued pork, ham, or brisket optional
1 Tablespoon barbecued meat drippings optional
salt and pepper to taste

Cooking Instructions

1) Place bacon in large heavy pot and cook over medium heat until lightly browned, about 5 minutes. Discard all but 2 Tablespoons of fat.

2) Add the onion, garlic, and ginger and sauté until the vegetables are soft, about 5 minutes. Remove pot from the heat and stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, vinegar, meat and drippings (if used), and beans.

3) Bake cover at 300°F for 90 minutes, then uncovered at 350°F for 30 minutes.


NOTE: We modified this recipe for using an oven instead of a barbecue.

We used raspberry chipotle sauce.

Steven Raichlen; The Barbecue Bible

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