Sweet and Smokey Baked Beans

8 ounces (preferably home-made) bacon, cut into ¼ inch long slices

1 large onion, finely chopped

1 pound (2 ½ cups) small white beans, navy beans or great Northern beans – soaked overnight and cooked, reserve some cooking liquid

3 tablespoons brown sugar

3 tablespoon molasses

3 tablespoon maple syrup

3 tablespoons of your favourite BBQ sauce

3 tablespoons ketchup

1 ½ tablespoons of dry mustard

1 ½ tablespoons Worcestershire sauce

1 ½ tablespoons cider vinegar

½ teaspoon liquid smoke

Coarse salt and black pepper

2 to 3 jalapeño peppers, seeded and cut into large chunks

Method 1:

Method 2: (Baked beans that are baked!)

Render the bacon in oven proof pot or Dutch oven, drain fat and dump in all the other ingredients, no need to brown onions. Add back about 1 cup cooking liquid. Stir, cover and bake at 300 degrees for about 4 hours. Stir every hour and add more liquid if needed.

NOTE: You can doubled the recipe and put them in pint containers – canned at 10 lbs pressure for 70 minutes. It makes a canner full.  Whether you make a single or double batch, remember, this makes more than one serving.   Beans contain oligosaccharides which are complex carbohydrates.  These are not absorbed by the small intestine so are past to the large intestine where your micro flora happily break them down and produce large quantities of hydrogen.  While these beans are delicious, do not eat the whole batch at one sitting.  Your digestive system and neighbors will thank you.