Byron's Barbecue Beans
Monday, 26 May 2008
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.
At a glance
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
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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