Howling Wolf Extra Spicy BBQ Sauce
Bean-hole beans without all of the work.
These are simply simmered on the stove.
Add cornbread and some fresh fruit for a satisfying meal.
Serves 81 pound bacon, divided
1 large onion, diced
3 cloves garlic, minced
1 16-ounce can Great Northern beans, rinsed
1 16-ounce can dark red kidney beans, rinsed
1 16-ounce can pinto beans, rinsed
1 16-ounce can garbanzo beans, rinsed
1 32-ounce can petite-diced tomatoes, drained
1 cup Howling Wolf Extra Spicy BBQ Sauce
Cut bacon into 1-inch pieces. Cook bacon in a skillet. Drain. Pour off fat and wipe skillet with paper toweling.
Return 2 tablespoons of bacon fat to the skillet; add the diced onion and sauté until the onion is translucent. Add the garlic and sauté briefly, taking care not to burn.
Put the cans of drained beans and the diced tomatoes into a stew pot. Stir in the Howling Wolf Extra Spicy. Add the bacon (reserving about ¼ cup), onion and garlic.
Simmer, uncovered for 45 minutes. Stir periodically, adding water if necessary.
Top with reserved bacon and serve.