Bar B Que Baked Beans
INGREDIENTS
-3 medium yellow onions, diced
-3 cloves garlic, minced
-6 strips bacon
-1/2 cup molasses
-1/2 cup bar b que sauce
-1/2 cup ketchup
-1 1/2 Tbsp Apple Cider Vinegar
-1 1/2 Tbsp Worcestershire sauce
-3 Tbsp Dijon Mustard
-4 1/2 Tbsp Dark Brown Sugar
-3 14.5oz cans Kidney beans, drained
-salt and pepper to taste
PROCEDURE
-Chop garlic and onion. Set aside
-In a bowl, combine molasses, bar b que sauce, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard and brown sugar. Whisk and set aside.
-In a pot, heat olive oil until hot. Turn the heat to medium and cook bacon until crispy, about 8 minutes. Remove bacon to a plate with paper towels to soak up grease.
-Discard all but 2 Tbsp of the bacon fat from the pot and return pot to the stove. Turn heat back on to medium and toss in garlic and onion until soft, about 5 minutes.
-Drain and Rinse the beans. Add them and the sauce to the pot. Crumble in the bacon. Bring to a boil and simmer, uncovered for 15 minutes, stirring occassionally.
-Serve on toast, alone or with rice. Store in the
fridge for up to a week!
