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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I've adapted this recipe from The Barbecue Bible by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot-it makes a difference. This is mandatory with our ribs-all you need is a potato salad and coleslaw and you're all set. Ingredients:
6 slices bacon (cut into 1/4 inch slivers) |
1 1/2 cups onions, finely chopped |
3 garlic cloves, crushed |
1 tablespoon fresh gingerroot, grated |
2 (15 ounce) cans great northern beans, drained and rinsed (15 ounces per can) |
1/4 cup dark brown sugar, firmly packed |
1/4 cup molasses (not blackstrap molasses) |
1/4 cup barbecue sauce (i use k.c. masterpiece original ) |
1/4 cup ketchup |
2 tablespoons worcestershire sauce |
1 tablespoon mustard powder (i use coleman's english mustard powder) |
1 tablespoon plain prepared yellow mustard |
1 tablespoon cider vinegar |
1 teaspoon liquid smoke (optional) |
Directions:
1. Preheat oven to 325°F.
2. Put bacon in large, heavy pot over medium heat and cook until lightly brown, about 5 minutes.
3. Discard all but 2 tablespoons fat.
4. Add onion, garlic, and ginger and sauté until soft, about 5 minutes.
5. Remove pot from heat and stir in remaining ingredients.
6. Pour into baking dish.
7. Bake, covered, for 1 hour.
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