Smoky Hot Barbequed Beans
8 slices bacon
2 C. chopped onions
1/4 C. molasses
1 C. beer
1 1/4 C. BBQ sauce
1 TB. soy sauce
2 1/2 TB. Worcestershire sauce
3 TB. light brown sugar
3 TB. prepared mustard
3 canned chipotles plus 1-2 TB. adobo sauce
(the sauce in the can with the chipotles)
5 15-oz. cans white beans
Directions:
Preheat oven to 440. Line a baking sheet with aluminum foil; place 7 slices of bacon on
foil. Bake on rack in middle of oven for about 15 minutes or until desired level of
crispiness (watch very carefully). Remove from oven. Remove bacon from pan and drain
on plate lined with paper towels.
Take reserve slice raw bacon and place in Dutch oven or large cast iron skillet. Saute
bacon over medium heat until bacon renders a small amount of fat; add in onions and
saute until translucent. Remove slice of bacon and discard. Add in molasses through
mustard; stir well.
Chop 3 chipotles and add to pan along with 1-2 TB. adobo sauce (to taste). Drain beans
in colander and rinse well; add to pan. Cook beans over low heat, uncovered, for about
40 minutes or until sauce has thickened. Great served warm or at room temperature.
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THE CONE - ISSUE #15 - 2018