Barbecued Baked Beans On The Stove
Bubba Durand

Same as Barbecued Baked Beans in the smoker, but made without a smoker.

1 pound bacon, cut cross-wise into 1 inch pieces

2 T bacon grease
1 large white onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
6 cloves garlic, minced

1 beer
1 15 ounce can of navy beans or great northern beans
1 15 ounce can of red beans
1 15 ounce can of black beans
1 15 ounce can of pinto beans
1 15 ounce can of black-eyed peas

1 cup barbecue sauce or ketchup
1/2 cup pure maple syrup (the real deal, grade "B" if you can find it)
1/4 cup red wine vinegar
1/4 cup Jack Daniel's
2 T worcestershire sauce
2 T horseradish

1/2 cup light brown sugar
2 T dry mustard
1 T chili powder
1 T cumin
1 t crushed red pepper flakes (Optional: for spicier beans)
1/2 t ground clove

1 - 2 cups left-over meat from your last BBQ, chopped*

Cook the chopped bacon until crispy.
Drain, setting aside 2 T bacon grease.
Set the bacon aside until later.

Cook the onion and peppers in the bacon fat until softened, but not browned.
Add garlic and cook 1 minute.
Chug some of the beer, then pour the rest into the pot.
Add undrained beans.
Add remaining ingredients except meat and bring to a boil.
Reduce the heat and simmer, uncovered, until beans are thick. Stir often.
Fold in the bacon and chopped meat.

*brisket, pulled pork, spare ribs (without bones, of course), turkey, etc.
If you don't have any of this, you can pick some up at a local BBQ joint like Sugar Fire.

The Johnson Family Cookbook