Boilermaker Baked Beans
Source of Recipe
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Recipe Introduction
This is a great BBQ Baked Bean Recipe just as is! However, I'll be working with the present ingredients a bit to make this a Richer and Heartier Knock Your Socks Off Bean Dish. Then the name will have to be changed to The Devil's Beans.
List of Ingredients
1 pound dry navy beans
1 pound dry small lima beans
2 cups onion, chopped, (divided)
12 ounces hickory smoked bacon, (divided)
1 (12 ounce) bottle chili sauce, (Heinz)
1 can (10 ounce) Ro Tel Mexican Festival Tomatoes
8 ounces dark beer, (Saint Pauli Girl)
1/4 cup bourbon, (VO Canadian Whiskey)
1/4 cup unsulfured molasses
1/4 cup Dijon mustard
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot Louisiana pepper sauce
2 teaspoons liquid hickory smoke
1 1/2 teaspoons salt
Recipe
Rinse and pick beans. Soak beans in cold water overnight or about 12 hours.
Discard water and rinse again. Add fresh water to cover beans.
Cut 4 ounces of bacon, (about 4 strips), into quarters and microwave in a microwaveable safe dish until bacon is very hot but not browned.
Add bacon and drippings and 1 cup of chopped onions to beans. Stir in well.
Simmer beans, (with lid on), on stovetop for about 3 hours or until beans are tender and cooked through. Add water as necessary to cover beans.
Brown remaining bacon, (8 ounces), until crisp and crumble into small pieces.
Position a rack in the middle of the oven and preheat to 350 degrees F.
Drain off all liquid from beans using a colander.
In a large bowl or sauce pan, add together all ingredients except beans, onions and bacon and stir to mix well.
In a heavy 8 quart nonreactive pot, combine the beans, onions, bacon, (including bacon drippings), and all the mixed ingredients from the bowl or sauce pan. Mix together well. Cover the pot and bake for 30 minutes. Uncover pot and stir. Leave cover off. Continue baking for 1 1/2 more hours, stirring ever 30 minutes until sauce has thicken but beans are not dry.
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