John Folse's Honey and Bacon-Glazed Barbecue Beans
Nothing is better in baked beans than the flavor of smoked
ham and the addition of sweetness brought about by honey. In my recipe, I have
added Community Coffee and bourbon to add to the interest as well as taste in
this barbecue accompaniment.
Makes 8 servings
Ingredients:
8 thick slices of bacon, chopped
1/2 cup honey
3 (1 pound) cans of pork and beans
1 cup onions, diced
1 cup red bell pepper, diced
1 tablespoon garlic, chopped
1 cup brewed Community Coffee
1 tablespoon Zatarain's® Creole mustard
1 (15 1/2 ounce) can tomato sauce
2 tablespoons Jack Daniels
Preparation:
Preheat oven to 275 degrees F. In a 7-quart Dutch oven,
sauté bacon pieces over medium heat stirring occasionally until crispy. Do
not over brown or bake the drippings. Once bacon is crispy, remove the
pieces and drain on a paper towel.
Into the bacon drippings, add onions, bell peppers and garlic. Cook over
medium-high heat until vegetables are wilted, 3 to 5 minutes. Add pork and
beans, honey, coffee, Creole mustard and tomato sauce. Stir to incorporate
all ingredients.
Once well blended, bring to a low simmer. Remove from heat and stir in
bourbon and cooked bacon. Bake uncovered for approximately 2 hours, checking
occasionally to make sure beans are not drying out. Additional coffee or
water may be added to retain proper consistency.
