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Barbecued Baked Beans

none

2 cups dried Navy or pinto beans
8 slices bacon; diced
1/2 cup onion; chopped
2 tablespoons corn syrup
2 tablespoons chili powder
1 small hot red chile pepper
3/4 cup tomato catsup
2 tablespoons prepared mustard
1 teaspoon salt
1 generous dash hot pepper sauce

Soak beans overnight in cold water to cover. Fry bacon until crisp. Drain drippings from bacon into baking dish or small bean pot. Add all remaining ingredients to fat and blend. Drain beans and add to mixture. Blend. Crumble the crisp bacon over top. Add water just to cover beans. Cover dish or bean pot and bake at 325F. for 2 hours. Add more hot water if needed. Uncover beans during last 20 to 30 minutes. Serve from baking dish. A slice of smoky bacon rind used instead of the sliced bacon will give a more decidedly country flavor. Brown sugar to taste may replace the corn syrup. And canned tomatoes may take the place of the catsup -- but if so, correct the seasoning as necessary with a little sugar, salt, cayenne and a pinch of ground allspice. Posted to the BBQ List by Carey Starzinger on Aug 22, 1996. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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