Recipe information
Yield
serves 10 to 12
Ingredients
8 ounces bacon, minced
1 onion, diced
3 tablespoons minced garlic
2 tablespoons minced fresh ginger, or 1 teaspoon ground ginger
1 green bell pepper, diced
1 teaspoon dry mustard
2 (16-ounce) cans kidney beans, with juices
1 (16-ounce) can pinto beans, with juices
1 (16-ounce) can black beans, with juices
1 cup Ed’s North Carolina Western BBQ Sauce (recipe follows)
1 cup beer
1/4 cup unsulfured molasses
1/2 cup packed light brown sugar
Kosher salt and freshly ground black pepper
Ed’s North Carolina Western BBQ Sauce
2 cups apple cider vinegar
1/2 cup honey
1/2 cup tomato paste
1/2 cup light corn syrup
4 ounces (1/2 cup) liquid smoke
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon ground cloves
Pinch of ground cinnamon
Preparation
Step 1
Cook the bacon in a skillet over medium heat until the fat renders, 5 to 7 minutes. Add the onion, garlic, ginger, and bell pepper and cook until soft, about 5 minutes. Add the dry mustard and cook for 1 minute.
Step 2
Add all the beans and their juices, barbecue sauce, beer, molasses, brown sugar, and salt and pepper to taste. Bring the mixture to a boil. Then reduce the heat to medium-low, partially cover the skillet, and simmer, stirring occasionally, for 1 1/2 hours. If the beans are too soupy, take the cover off the skillet and cook until enough liquid evaporates.
Ed’s North Carolina Western BBQ Sauce
Step 3
Combine all of the ingredients in a bowl.
