Barbeque Black Beans
1 pound dry black beans
2 inches raw ginger (more if you like)
3 cloves garlic (more if you like)
1/2 cup of molasses (to start; add more to taste)
1 med texas sweet onion
2 tbls brown sugar
1/4 cup rice vinegar
1 large chopped tomato
2 tbls. of extra virgin olive oil (watch the fat now!!)
3 strips of slightly cooked bacon w/drippings
1tsp of red pepper flakes
1/3 cup chicken stock
Rinse and sort beans. Using a medium size pot, add beans and vinegar,then cover with water. Boil for one hour. Pour off initial water. Re-rinse beans, then add fresh water to pot.
BEANS SHOULD BE TENDER AT THIS POINT.
Toss in all other ingredients for a slow simmer. Cut bacon into small pieces before adding to pot. Cook beans on a low fire for another hour. Adjust flavor with additional molasses, ginger, or brown sugar. The flavor goal is smokey sweet. When beans have reached the goal, remove about half from pot.
MASH, then, return beans to pot. This will give textural interest.
Serve with rice, use as meat substitute in burrito; or as a dip.
Serves 2-3 adults for dinner
Serves 8ppl as a dip.