RE: BBQ Beans
BEAUTIFUL job, John!
If you should want to try a version without the meat sometime, here's my recipe (unfortunately without the GREAT photos that you always furnish):
BunglingBill’s Barbecue Beans
For the vegetables:
1 medium yellow onion, chopped
1 medium bell pepper, chopped
1 garlic clove, crushed
For the spices:
1-1/2 tsp powdered mustard (Colman’s® is best . . . lesser brands will work)
1-1/2 tsp chili powder (Gebhardt® recommended)
1/2 tsp ground cumin
1/2 tsp powdered turmeric
For the beans:
½ cup tomato sauce
1-1/2 tbs molasses (unsulphured)
1 tsp apple cider vinegar
1 dash Tabasco® sauce (or more, if you’re adventuresome)
2 tablespoons bacon drippings, liquefied . . . that means melted!
2 cans (15 ½ - ounce size) Red Beans, (Allens® brand recommended) drained and rinsed
Place the vegetables in a large, heavy-bottom sauce pan.
Sauté onion, pepper and garlic in 1/4 cup water for 5 minutes.
Add the four spices and stir well to mix.
Add remaining ingredients and mix well.
Cook over low heat until heated through, about 20 minutes.