I may have missed out when I signed up for this with my Book Bloggers Collaborative clan, but I had faith that with one of the four letters I had somehow I could fit Bacon into the subject, and because of a complete Zen moment in my little kitchen, I found it!
I stumbled, literally, into this recipe on Thursday this week. I have not gone shopping with Geoff for a few weeks so its been up to him to bring home not only the bacon (sorry could not resist) but to also bring home groceries. So far this has meant that I now have:
- Peanut Butter
- Spaghetti Sauce
- Alfredo Ingredients
- Plenty of Pasta
“…with nice smokey flavor and where the sweetness is right behind that tang, not over powering… it has the hint of a BBQ but its own unique flavor with HINTS of what you get from Baked Beans and the hint of BBQ without being straight BBQ…“
1 pound of black beans soaked and drained
6 cups of tea
2/3 cup of honey (I used 5 cups of my Southern Sweet Tea so I only added 2 TBSP of honey)
½ cup of ketchup (this is what I had but I would think 4 ounces of tomato sauce would be fine just add one additional tsp of honey)
1/2 cup of Apple Sauce
1/8 of a cup of Topatio (or Tabasco)
1 TBSP of Chipolte Sauce
1 TBSP of Worcestershire Sauce
2 tsp of red curry
2 tsp of chili powder
2 tsp of granulated garlic
1 tsp cumin
1/2 tsp of salt
3 small onions chunked up
1 green pepper chunked up
12 cloves of garlic diced up chunky too
6 slices of thick sliced bacon
Soak your black beans, do NOT do what I did and use the quick method, unless you have figured out how to do this successfully. ALSO these beans are SO much better after cooking in the crock pot on low for 12 hours. Ya, 12 it was amazing! To soak just put them in a bowl or pan cover with 3 cups per pound of beans you are soaking. Put said pan in the fridge before you go to bed and in the morning you can start making this masterpiece!
- In a saucepan add your tea and beans and bring it to a slow boil
- stir in the honey, ketchup, apple sauce, Topatio, Chipolte Sauce and Worcestershire Sauce while continuing to stir to keep it from over boiling.
- Add the dry ingredients – red curry, chili powder, granulated garlic , cumin and salt.
- Stir for 2 minutes then add to your crock pot set on high.
- Cut your bacon into fours and start frying it, we do not want the bacon to finish frying crispy, we want it to start producing fat so quickly chunk up your onions, pepper and garlic while the bacon cooks.
- Here is when I do something bizarre so if you have an *Ulu great, if not cut your bacon into small pieces BEFORE you add it to the pan. In the bacon grease and all it’s glory, I put on an oven mitt and chop up the bacon the rest of the way so it is in bite size pieces. I use a cast iron skillet so this will not hurt the skillet. I do, however, have to sharpen my Ulu more and have an Ulu just for this purpose!
- Add onions, pepper and the garlic to the pan with the bacon cooking. Sprinkle with a tad of salt, this helps them bind and saute over med-low heat. Cooking time is going to be based on the bacon.Remove from heat when the bacon begins to curl, but not crisp.
- Now scrape it all into the crock pot, oil and all, and stir in. Cover and cook an hour on high, then turn down to low and you will be lulled into heaven with the scent as it bakes all day.
* ULU - An ulu (Inuktitut syllabics: ??, plural: uluit, English: “woman’s knife”) is an all-purpose knife traditionally used by Eskimowomen, both Yupik and Inuit. It is utilized in applications as diverse as skinning and cleaning animals, cutting a child’s hair, cutting food and, if necessary, trimming blocks of snow and ice used to build an igloo. The ulu is still used today but not for cutting children’s hair. (wikipedia)
** Modifying the recipe for you vegetarians, easily! Leave out the bacon and add a dash or two of Liquid Smoke!