Ingredients

  • 250g Dried great northern beans
  • ½ Onion, finely diced
  • 4 Cloves garlic, minced
  • Salt & Pepper to taste
  • 6 Slices of bacon, dried

For Sauce

  • ¼ Cup brown sugar
  • ½ Cup maple syrup
  • 2 Tbsp molasses
  • 1 Cup ketchup
  • 1 Tsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tsp cayenne chili powder
  • 1 Tsp paprika
  • ½ Tsp onion powder
  • ½ Tsp garlic powder
  • ½ Tsp celery seed

Directions

  1. Place dried beans in a container and cover with enough water to cover them double-fold.
  2. Soak overnight.
  3. Drain the beans and place in a large pot.
  4. Cover with water and bring to a boil.
  5. Simmer for approximately 1 hour (or until tender).
  6. Strain beans and reserve 2 cups of the liquid.
  7. Combine together ingredients for sauce in a large bowl and mix well.
  8. In a casserole or aluminum baking dish or a cast iron dish/pan, combine together cooked beans, reserved liquids, and sauce.
  9. Cook half of the bacon until lightly browned, remove from pan and crumble into small pieces.
  10. Add onions and garlic to the pan and cook until translucent (3-5 minutes).
  11. Add bacon, onions, and garlic to the bean mixture.
  12. Place this mixture in the fridge for a few hours (overnight is preferable) to allow flavours to meld.
  13. Preheat smoker to 225°F with Maple Flavor Bisquettes.
  14. Top beans with remaining uncooked bacon (this will keep the beans from drying out by dripping fat into the mixture) and place in the smoker for 3 hours.
  15. Halfway through the smoking process stir in the bacon.
  16. When finished smoking serve warm and enjoy!

Recipe by: Lena Clayton