I adapted this recipe from BBQ master, Steven Raichlen's The Complete Illustrated Book of Barbecue Techniques. The ingredients are essentially the same, except that I added an extra can of navy beans, extra liquid smoke, substituted white onion with red onion, and added some garlic & onion powder to kick it up. I did not bake the beans, per se, but just simmered them in a sauté pan. You can always bake them in an oven or grill before serving. Better than any baked beans that you would get out of a can! Great served with a smoked beef brisket or as a side at any BBQ fest.
1 large red onion, finely chopped
6 oz. bacon (about 4 slices), cut crosswise into 1/4" slices
4 15-oz. cans navy or Great Northern beans (do not drain)
3 tbsp. brown sugar
3 tbsp. molasses
3 tbsp. maple syrup
3 tbsp. of your fav BBQ sauce (or ketchup)
3/4 tsp. liquid smoke
1 1/2 tbsp. Worcestershire Sauce
1 1/2 tbsp. cider vinegar
1 1/2 tbsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1-2 jalapeños, seeded and sliced
1. Saute the bacon and onion in a large sauté pan over medium heat about 10 minutes or until the bacon is rendered and the onion is soft.
2. Add all remaining ingredients except for the jalapeño slices and simmer for 20-30 minutes until the flavors are well blended.
3. Add the jalapeño slices during the last few minutes of cooking (and a couple tbsp. of water if the mixture is too thick). Season with additional salt & pepper, as needed.