Barbecue Beans

“Momma’s iPad smells like the inside of an airplane!” exclaims Jude from the couch with giant headphone on his head as he watches youtube on the little red-leather covered device, holding it to his nose every few minutes.
Yesterday I made baked bean, or barbecue beans, not really sure what the difference is. They’re baked and barbecue tasting, and contains some leftover barbecue meat. Here’s what I did:
Soaked 1/2 lb of red beans, and 1/2 lb Great White Northern beans in water over night, with a sprinkle of salt.
The next day, sliced 5 or 6 strips of bacon, and cooked in the cruset. Removed bacon and added a diced onion (yellow or white, or in my case, leftover pieces form both) to the bacon grease. As the onions turned translucent I added 2-3 cloves of diced garlic. Just before the onions were starting to brown, I rinsed the beans and added them to the pot. Along with almost a quart of chicken stock. I brought it to a boil, and added 2 teaspoons of salt (on the edge of just right – maybe a little too much). Added back the bacon and let it simmer for an hour.
On the 4th I spent the day installing a bike rack on the Volvo before visiting a friend of mine with the boys for some barbecue. She was busy packing for our trip so he had given me a plate of barbecue for Kim. Not a big meat eater, his generosity meant plan B. I stuck it in the freezer and thought “baked beans!” After thawing the meat: three ribs and a bratwurst sausage, I added it to the pot.
Then added 1/2 cup dark brown sugar.
Then made the sauce:
1 cup ketchup
1 Tbl tomato paste
1/4 cup molasses
1/3 cup honey
2 Tbl dijon mustard
1 Tbl Apple Cider Vinegar
1 tsp liquid smoke
1-2 tsp barbecue rub we had in the cupboard.
added it to the pot, stirred placed into oven at 300 F for 3 hours. Sprinkled a little tobasco, and voila! Baked beans! They were yummy.