SERVES:
6 - 8 as a side
INGREDIENTS:
2 slices bacon, rough chopped
1/2 cup diced onion
approx. 1 cup canned stewed tomatoes, drained
2 Tbs molasses
1/4 cup barbecue sauce
1 Tbs Dijon mustard
1/2 cup strong black coffee
one 15-ounce can white beans (see hints)
one 15-ounce can red beans
one 15-ounce can black eye peas
PROCEDURE:
Heat an 11-inch cast iron skillet, or deeper heavy bottomed soup pot, on medium to medium high heat and saute two rough chopped slices of bacon and 1/2 cup of diced onion.
The fat from the bacon will help the onion cook along and, once the onion has softened up a bit, add a large minced clove of garlic and half of a 15-ounce can of drained stewed tomatoes and cook those along for a minute.
Then add 2 Tbs of molasses, 1/4 cup barbecue sauce, 1 Tbs of Dijon mustard, add 1/2 cup strong black coffee and stir that to combine.
Add one 15-ounce can each of white beans, red beans and black eye peas and stir those to combine. (see hints)
The idea is to adjust the heat on that so that the liquid is cooking down and thickening up without boiling over.
That will take around 30 - 40 minutes to thicken up if you add all the liquid from the canned beans.
HINTS:
Pour off some of the liquid from each can of beans before adding it to the skillet. That will help reduce the cooking time.
Use three 15-ounce cans of one kind of bean instead of three different kinds.
While the beans are cooking, you can bake off a box cornbread mix and put together a simple coleslaw for some other sides if you like.