Barbecued Boston baked beans

My lovely wife Katherine …

Beans beans they ‘re good for the heart

My betrothed balked at the idea of making Boston Baked beans. “Do you know how long that takes?” This from the man who takes few shortcuts in the kitchen. So I took matters into my hands and we’ll never buy canned again. (We stopped ages ago, too pricey and salty, but still!)

Barbecued Boston Baked Beans

• 1 pound dried great Northern beans
• 8 slices bacon, cut into 1/2-inch pieces
• 1 medium onion, diced
• 4 cups chicken stock
• 2 cups water
• 1 cup barbecue sauce
• 1/3 cup maple syrup
• 1/4 cup apple cider vinegar
• 1/3 cup Dijon mustard
• 2 tbsp honey (or molasses if you’re using a light BBQ sauce)
• 3 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp ground pepper

Soak beans overnight. Drain, rinse and set aside. Preheat oven to 350. In a Dutch oven, cook bacon until crisp, remove bacon and place on a plate lined with a paper towel reserving enough bacon fat to brown onions. Saute onions in reserved drippings until tender. Add beans and remaining ingredients to pot, stirring to incorporate. Bring to a boil. Move pot to oven and cook uncovered, stirring occasionally, until beans are tender, the sauce is nice and thick, about four hours. Can be made the day before. Bring back to a simmer before serving.