BBQ Beans

A decade ago I learned part of this recipe from my friend Marvin. Marvin moved to Alaska but the recipe stayed with me. Recently, I made a change to use some elements of a barbecue sauce I got from another friend two decades ago. Here is the recipe as of today.

Saute on medium heat:

• 1 Tbsp olive oil
• 1 medium onion diced
• 6 oz bacon (or you can use ham)

When  the onion is clear but not brown, add

• 3 15-oz cans of Pork and Beans (quickly drained but not thoroughly, set the liquid aside)
• 1/4 c Worcestershire sauce
• 2 Tbsp Apple Cider vinegar
• 3/4 c brown sugar
• 1 c catsup
• 1/4 c bourbon (I use Jim Beam)
• 1/2 tsp dry mustard
• 1/2 tsp lemon juice
• 1 tsp salt
• pinch garlic powder
• pinch celery flakes (or celery seeds)
• pinch cayenne pepper

Stir well as the mustard powder likes to clump. Avoid too high a heat as this will burn to the bottom of the pan. Add some of the liquid from the Pork 'n Beans if it needs thinning.

Bring to a boil. Remove from the heat and serve.