I love the convenience of slow cookers. But nothing beats the way oven baking caramelizes a barbecue sauce. So on some things like ribs and beans, I do both.
- 4 Cups dried pinto beans
- 1 large yellow onion, chopped
- 1 jalapeno pepper, chopped
- 4 or 5 small sweet peppers (or one red bell pepper)
- 1 granny smith apple, peeled & chopped
- 1 sweet potato, peeled and chopped
- 2 cloves garlic, chopped
- 2 Tbl tomato paste
- ½ cup bourbon
- ½ cup white wine
- ¼ cup molasses
- ¼ cup brown sugar
- ¼ cup barbecue sauce
- 4 tbs ketchup
- 5 slices of bacon cut into 1-inch strips
- ¼ tsp paprika
- ¼ tsp coriander powder
- ¼ tsp cumin
- 1/8 tsp chipotle powder
- ½ tsp pepper
Cover the beans with water in a large pot and bring to a boil. Take off the fire and let sit an hour or so. Drain the water
Cook 4 slices of bacon and either eat it or feed it to someone in your house that likes bacon. Leave the grease in your pan and add ½ stick of butter and melt it.
Add onions, a little salt and lots of pepper, sauté until they are transparent, about 5-8 minutes. Add the peppers and garlic and sauté for another 5 minutes. Add the tomato paste and stir.
Add half the bourbon and simmer until it cooks down and gets thick. Add the rest of the spices. Add molasses and brown sugar. Add the wine, apples, and sweet potato and simmer about 10 minutes. Add more bourbon when it gets too thick.
Line the slow cooker with the bacon, and add the vegetable mix and beans. Add barbecue sauce and ketchup. Mix and add enough water so beans are covered. Cook on high for an hour and low for 3-4 hours.
Pour mixture into greased casserole and bake in 300 oven for an hour. These are really good.