Jeffrey R. Esser

• 6 ounces bacon, cut into ¼” squares
• 1 large onion, finely diced
• 3 cans of  white beans (15 ½ oz), drained.  I use Great Northern beans
• 3 tbsp brown sugar
• 3 tbsp molasses
• 3 tbsp maple syrup
• 3 tbsp of BBQ sauce
• 1 ½ tbsp dry mustard
• 1 ½ tbsp worcestershire sauce
• 1 ½ tbsp cider vinegar
• ½ teaspoon liquid smoke

Steps:

1. Saute the bacon and onion together in a large pan.  Cook for 5-10 minutes, until the bacon fat is rendered, the bacon meat is starting to crisp and the onions are a nice golden brown.
2. Add all the other ingredients into the pan., then gently simmer for another 5 minutes, stirring occasionally until the liquid thickens.  Add kosher salt and black pepper to taste.  If the liquid has gotten too thick, you can add a little water a few tablespoons at a time.
3. Place into a cassarole dish and bake for 30 minutes at 350°.  Alternatively, if you’re running short on time, you can finish the beans in the pan on the stovetop, but the flavors won’t viagra together as well.

Recipe adapted from Steven Raichaln’s “How to Grill”