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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A hearty side dish that is great for barbecues! Ingredients:
6 slices bacon |
1 large yellow onion, chopped |
1 3/4 cups barbecue sauce |
1 1/4 cups light beer |
1/2 cup dark molasses, plus |
2 tablespoons dark molasses |
1/4 cup dijon mustard |
1/4 cup packed dark brown sugar |
2 tablespoons worcestershire sauce |
60 ounces canned great northern beans |
Directions:
1. Cook the bacon until crispy, being careful not to burn it. Remove the bacon to a paper towel lined plate to drain.
2. In the pan drippings, cook the onion until translucent, about 5 minutes.
3. Remove onions to a stockpot or dutch oven. Add the barbecue sauce, beer, molasses, mustard, brown sugar and Worcestershire sauce. Stir until smooth and then add the beans to the stockpot, gently stir to combine.
4. Crumble the bacon and add to the mixture.
5. Bring the mixture to a boil. Reduce heat to low and simmer for 1 hour or until slightly thickened. Stir occasionally so that they don't stick.
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