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Byron's Barbecue Beans

Monday, 26 May 2008

Description

Byron Bates thinks big, really big when he makes these beans. The recipe can be cut down to fit your needs. Note: To plump raisins, place them in a saucepan covered with water or fruit juice. Bring mixture to a boil, reduce heat and cook for a couple of minutes or until raisins are soft and plump.

Ingredients

At a glance
Cuisine
American
Ingredient
Beans
Cooking Method
Bake
Heat Level
4
Chile
Datil
Meal/Course
Side Dish
Serves
25
  • 1 #10 can pinto beans, drained and well rinsed

  • 1 pound golden raisins, plumped

  • 3 cups chopped onion

  • 2 cups diced cooking apples (Granny Smith, Rome, Spy, etc.)

  • 3/4 cup cane sugar syrup

  • 1 1/2 cups Datil Dew Outback Red Datil Pepper Sauce

  • 1 cup Datil Dew 6 Mile Gold Datil Pepper sauce

  • 1/4 cup Datil Dew Burgundy Mustard

  • 1/2 pound bacon cut into 1-inch squares

Methods/steps

Preheat oven to 350 degrees.

Combine the drained and rinsed beans, raisins, onions, apples, syrup, pepper sauces and mustard in a very large bowl. Mix all the ingredients together well. Divide the mixture equally among three 9-inch by 12-inch baking pans.

Arrange cut bacon evenly over the beans in each of the pans. Bake at 350 degrees for approximately 50 minutes or until bacon is cooked.

 

 

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