Home  |   Accessories  |  Brines  |  Cook Times  |  Dictionary  |  Egg Wash  |  Frosting  |  Measures  |  My BBQ  |  Sauces
	Beans & Franks Serves 4-8 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	2	28oz	B&M Brick Oven Original Baked Beans
	2	28oz	Bushes Original Bakes Beans
	56	oz	White or Navy Beans (cooked)
	1	lbs	Hebrew National ¼ Pound Beef Franks
	½	lbs	Apple Smoked Bacon
	1	lg	Vidalia Onion
	1	cup	Brown Sugar
	½	cup	Heinz "Simply Heinz" Ketchup
	¼	cup	Grey Poupon Mustard
	4	tbls	Coleman's English Mustard
	2	oz	Apple Cider Vinegar
	2	oz	Coombs Grade B Maple Syrup *
			(not Light, Golden, Amber or Fancy)
			Grandma's Unsulphured Molasses
	1	tsp	Kosher Salt
	½	tsp	Fresh Ground Pepper
	Prepare the beans (soak, pressure cook, open the cans, etc.). First score the franks down all four sides just an eighth inch deep to keep them from puffing up or curling.  Slice frankfurters into coins and the bacon into 1" chunks.  Brown on med-high in a CrockPot/Dutch Oven/Stew Pot on low/simmer.  Leave the fat residue in the pot. In the same pot, stir cook the chopped onion until it begins to turn translucent. Add the rest of the ingredients to the pot and simmer until thoroughly heated. Garnish with sliced scallion onions, sprinkle with shredded cheese, Navel orange wedges, chopped tomato, shredded fresh basil or fresh chopped cilantro. Enjoy! * The "grading" of maple syrup has changed.  (see What Happened to Grade B Maple Syrup?)  What used to be "Grade B Maple Syrup", a more flavorful and darker extraction, is now "Grade A, Dark, Robust Maple Syrup".  That goes for Canada, Vermont and New York syrups.