BBQ Beans 2 cans (15 and 1/2 ounces each) white navy beans 2 cans (40 ounces each) pork and beans 6 ounces smoked pork, chopped or pulled 3 medium white onions, peeled and quartered 2 tablespoons spicy mustard 2 tablespoons white vinegar 1/2 cup tangy ketchup 1/4 cup brown sugar 1/4 cup Vermont maple syrup 1 teaspoon prepared horseradish 1 shot Scotch whiskey 3/4 cup hot barbecue sauce splash or hot red pepper sauce Drain the beans. Place in a pot with the rest of the ingredients and mix gently, just enough to combine but no more. You can use a crockpot if you've got one big enough, or cook this in a big pot on the stove or -- best of all -- in the smoker itself. Simmer, covered, for two hours, stirring from time to time to keep from sticking. Uncover and cook for an additional hours, still stirring from time to time. You can make these a day ahead and rewarm before serving.
2 comments:
BBQ Beans
2 cans (15 and 1/2 ounces each) white navy beans
2 cans (40 ounces each) pork and beans
6 ounces smoked pork, chopped or pulled
3 medium white onions, peeled and quartered
2 tablespoons spicy mustard
2 tablespoons white vinegar
1/2 cup tangy ketchup
1/4 cup brown sugar
1/4 cup Vermont maple syrup
1 teaspoon prepared horseradish
1 shot Scotch whiskey
3/4 cup hot barbecue sauce
splash or hot red pepper sauce
Drain the beans. Place in a pot with the rest of the ingredients and mix gently, just enough to combine but no more. You can use a crockpot if you've got one big enough, or cook this in a big pot on the stove or -- best of all -- in the smoker itself.
Simmer, covered, for two hours, stirring from time to time to keep from sticking. Uncover and cook for an additional hours, still stirring from time to time. You can make these a day ahead and rewarm before serving.
What would an appropriate substitute for the 'pork' be in this recipe without compromising the taste?
Post a Comment