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Barbequed Beans to Die For
When we lived in Thousand Oaks, CA, I made these beans for our first annual 4th of July neighborhood get-together. Umm umm good! They're perfect all
summer long with hot dogs and hamburgers, but they're equally as good with barbequed chicken and ribs. Over the years, this has become my most
requested recipe.
Ingredients:
1 28-oz can Bush's baked beans (my favorite is the country style)
1 16-oz can great northern beans
1 16-oz can butter beans
1 16-oz package bacon (my favorite is Farmer John maple flavor)
1 tube Jimmy Dean hot pork sausage
1 large sweet yellow onion
1 cup brown sugar
1/2 cup molasses
1/4 cup yellow mustard
1/4 cup ketchup
Starting with the short end of the rectangular pound of bacon, cut it with kitchen scissors into 1/2-inch strips. Fry it in a large saucepan,
not a frying pan, on medium heat. This keeps it from spattering on your cooktop. As the bacon cooks, stir it every now and then to separate the pieces
so they don't stick together. When the bacon is done (don't overcook it), you'll have lots of small crumbly pieces. Drain it well on paper towels.
At the same time, fry the sausage. Put the whole chunk of sausage into a medium sauce pan and stir it often, breaking it into small crumbles. Drain it
well on more paper towels.
And at the same time, chop the onion and fry it in a bit of bacon grease until golden brown and tender.
Dump all of the ingredients in a large saucepan and cook very slowly for at least an hour. Or dump the ingredients into a crock pot and
let it cook on low for several hours. If the beans seem a little thick, just add a small amount of water. Keep in mind these beans are
really better the next day so they're a great make-ahead dish if you're entertaining.
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