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Hearty Barbecued Beans




Source of Recipe


Internet


List of Ingredients




6 slices bacon
1 sweet medium onion, preferably Vidalia, chopped
1 jalapeño, seeded and minced
Four 15- to 19-ounce cans pinto beans, drained and rinsed
1 1/2 cups Vidalia Onion BBQ Sauce
1/2 cup bourbon or 1/3 cup apple juice and 3 tablespoons water



Recipe



Position a rack in the center of the oven and preheat to 350°F.

Place the bacon in a cold Dutch oven or flameproof casserole. Cook over medium-high heat, turning occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain and cool, leaving the fat in the pot. Crumble the bacon.

Add the onion and jalapeño and cook over medium heat, stirring occasionally, until the onions are golden, about 5 minutes. Stir in the beans and the barbecue sauce, then the bourbon and crumbled bacon. (The beans can be made up to this point 2 hours ahead, kept at room temperature. Or cool, cover, and refrigerate for up to 1 day. Bring to a boil before proceeding.) Bring to a boil.

Cover and bake for 30 minutes. Uncover, stir, and continue baking until the cooking liquid has thickened, about 15 minutes. Serve hot.

Vidalia Onion BBQ Sauce - 6 cups

2 tablespoons unsalted butter
3 medium sweet onions, such as Vidalia, finely chopped
6 garlic cloves, finely chopped
Two 10-ounce jars sugarless peach fruit spread made with fruit juice
Two 12-ounce jars American-style chili sauce
2/3 cup spicy brown mustard
2/3 cup cider vinegar
1/2 cup light (unsulfured) molasses
3 tablespoons Worcestershire sauce

To make the sauce, melt the butter in a heavy-bottomed, medium saucepan over medium-low heat. Add the onions and cover. Cook, stirring often, until the onions are golden brown, about 15 minutes. Add the garlic and cook, uncovered, until it gives off its fragrance, about 2 minutes. Stir in the peach fruit spread, chili sauce, mustard, molasses, vinegar, and Worcestershire sauce. Bring to a simmer, stirring often. Reduce the heat to low and simmer, stirring often to avoid scorching, until lightly thickened, about 30 minutes. (The sauce can be prepared up to 2weeks ahead, cooled, covered, and refrigerated.)