Total Time
45mins
Prep 15 mins
Cook 30 mins

My recipe for maple-infused barbecue beans makes a great side dish, and can be made in lickety-split time... or slow-simmered.

Ingredients Nutrition

Directions

  1. PREP vegetables to specifications (FOOD PROCESSOR METHOD -- divide the onion and bell pepper into sections, remove ribs and seeds from bell pepper; drop onion and pepper through feeder tube into food processor while running, until vegetables are coarsely chopped); PLACE a heavy 2 1/2 quart skillet (with an accompanying lid) over medium heat; SAUTE bacon, onion and peppers for 5 minutes, stirring as needed, until vegetables have softened; MASH the garlic in a garlic press and add, cooking for 30 seconds longer.
  2. STIR in the tomato sauce, barbecue sauce, maple syrup, cider vinegar, molasses and Worcestershire sauce; MIX in all of the dry seasonings (at this point you can add beans and transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting; stir in the remaining ingredients then cover, simmering for at least 3 hours); PROCEED to the following step for the stovetop method.
  3. BRING to a gentle boil, stirring constantly; ADD the beans and stir well; REDUCE heat between low and medium-low (no higher than 2 1/2 to prevent scorching); COVER and simmer for at least 30 minutes (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed); SERVE and enjoy!