10 bacon links – cut into ½ inch pieces
1 large white onion – finely chopped
3 garlic cloves – minced
2 chipotle peppers in adobo – chopped
32 oz. cooked beans or 2 -14.5 oz. cans canneli, great Northern or butter beans with their liquid
2 cups cooking liquid (if not using canned)
2 cups bbq sauce of choice
1 TBS cider vinegar
1 TBS yellow mustard
1 TBS Worcestershire sauce
2 TBS soy sauce
1 tsp. prepared horseradish
2 TBS molasses
Preheat oven to 350 degrees.
Crisp the bacon in a large pan. Remove from pan and place on a paper towel lined plate. Discard all but 2 TBS of the rendered fat. Add the onion and cook for about 5 minutes – until softened and translucent. Add the garlic and cook for a couple of minutes – until you can smell it. Add the chipotles and the cooked bacon.
Add all the rest of the ingredients and mix well. Bring pan to a boil, cover and place in oven for about 1 and ½ hours. If your pan is not oven proof, place the beans in a casserole dish with a cover and bake them in that. Remove beans from oven and enjoy!