|Hell yeah, saucy.|
12 oz. thick-sliced bacon
1 giant yellow onion, diced
2 TBSP garlic, minced
3 Thai chilies
1 TBSP dark soy sauce
1 1/2 cups BBQ sauce - Pat's Ho-made or whatever you like
1 cup brown sugar, light or dark
2 tsp dijon mustard
1/2 cup maple syrup
1 cup water
1/4 cup Lizano - you could substitute Worcestershire for this, but I don't want to know about it
5 small cans navy beans
Cut the package of bacon in half, lengthwise, and cook over med-high heat in a large pot, stirring around until very crisp. With tongs, remove the bacon to a small bowl. Pour off almost all of the bacon fat, saving 2—3 tablespoons in the pot.
Add all but a small handful of the onions (reserve those for the top), garlic, and chilies to the pot, and sauté until lightly browned, stirring around with a wooden spoon to loosen the browned bacon on the bottom of the pot (the sucs).
Add the BBQ sauce, brown sugar, dijon mustard, maple syrup, water, and Lizano and stir around a bit. Crumble the cooled bacon with your hands and add all but a small handful (that's for the top, too) to the pot. Add the beans and stir it all up together.
Dump the pot into a casserole dish (it's what Corningware is for), top with the reserved onions and bacon, and bake, covered, at 350°F for about 90 minutes. Check every now and then to make sure the beans aren't drying out. If they are, feel free to pour a little teacup of water into the dish around the edges (you don't want to soak the browning bacon and onions on the top). The sauce will be super bubbly and the top will be crispy (and really freaking delicious).
|Delicious, bacony, mapley beans.|