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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 pound thick-cut bacon |
1 small onion, minced |
1 large garlic clove, minced |
2 tablespoons cider vinegar |
3/4 cup smoky barbecue sauce |
1/4 cup water |
2 tablespoons brown sugar |
1 1/2 teaspoons dijon mustard |
1 teaspoon hot sauce |
two 15-ounce cans small white, pink, cranberry or pinto beans, drained and rinsed |
Directions:
1. In a large, deep skillet, cook the bacon over moderately high heat until crisp, 5 to 6 minutes. Transfer to a plate. Pour off all but 1 tablespoon of the bacon fat. Add the onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the vinegar and cook until nearly evaporated. Return the bacon to the skillet. Add the barbecue sauce, water, sugar, mustard and hot sauce and bring to a boil. Add the beans and cook over moderate heat until the sauce is thickened, about 10 minutes. Transfer the beans to a bowl and serve.
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