Posted by Luann in ID on 19:05 Jun 25
But the hay was in the barn 5 minutes before the downpour, and only 3 of the 5 boys lost weight, so I'm gettin' better at this.
This time the 4 lbs of pinto beans lasted two whole meals. But one of those meals was Marlboro Man sandwiches with all the butter.
Here's that recipe, Corb:
Smoky BBQ Beans from Cook's Country magazine
This original recipe calls for finishing the beans on a charcoal grill. I make it in the oven, and I quadruple the recipe.
4 slices of bacon, chopped fine (can be omitted, substitute oil and soy bacon bits if you want to make it healthy, but why even try if you're having MM sandwiches as the main dish)
1 onion, minced
4 cloves garlic, minced
1 lb. pinto beans, soaked overnight
6 cups water
1 cup BBQ sauce
1/3 c. packed light brown sugar
2 tablespoons brown mustard
1 teaspoon hot sauce
Salt
1. Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
2. Stir in 1/2 cup BBQ sauce, brown sugar, mustard, hot sauce, and 2 teaspoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to a 13x9-inch pan and cover with foil. Finish cooking the beans in a 300 degree oven for 2 to 2 1/2 hours. Stir in remaining 1/2 cup BBQ sauce, and season with salt. Serve.