Ed Mitchell's Carolina-Style Baked Beans

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

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
• 1 cup beer
• ¼ cup unsulfured molasses
• ½ cup packed light brown sugar
• Kosher salt and freshly ground black pepper

Directions

1. Cook the bacon in a skillet over medium heat until the fat renders, 5 to 7 minutes.
2. Add the onion, garlic, ginger, and bell pepper and cook until soft, about 5 minutes.
3. Add the dry mustard and cook for 1 minute.
4. Add all the beans and their juices, the barbecue sauce, beer, molasses, brown sugar, and salt and pepper to taste.
5. Bring the mixture to a boil.
6. Then reduce the heat to medium-low, partially cover the skillet, and simmer, stirring occasionally, for 1½ hours.
7. If the beans are too soupy, take the cover off the skillet and cook until enough liquid evaporates.

YIELD: SERVES 10 TO 12