6 ounces bacon, cut crosswise into 1/4-inch slices 1 large onion, finely chopped
3 cans (15.5 ounces each) cooked navy or great Northern beans or substitute the beans of your choice
3 tablespoons brown sugar 3 tablespoons molasses
3 tablespoons maple syrup
3 tablespoons Basic Barbecue Sauce or your favorite commercial brand or ketchup
1 ? tablespoons dry mustard or 2 tablespoons of prepared mustard
1 1/2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar
1/2 teaspoon liquid smoke Coarse salt and black pepper
2 to 3 jalapeno peppers, thinly sliced (optional)
1. Place the bacon and onion in a large saucepan over medium heat and cook until the bacon fat renders and the onion is golden brown, about 5 minutes. Pour off any excess fat.
2. Stir in the beans, brown sugar, molasses, maple syrup, barbecue sauce, mustard, Worcestershire sauce, vinegar, and liquid smoke. Gently simmer the beans until thick and richly flavored, 30 minutes, adding 2 or 3 tablespoons water if necessary to keep the beans from burning. Taste for seasoning, adding salt and pepper as necessary. Stir in the jalapenos during the last 5 minutes of cooking, if desired.
Note: If you have the time, you can simmer the beans for 5 minutes, then spoon them into an aluminum foil pan and bake in a 350?1 oven or in a covered grill set up for indirect grilling and preheated to medium, until thick and richly flavored, about 30 minutes. Add salt and pepper to taste and jalapenos, if desired.
SERVES 10 TO 12