- 250g Dried great northern beans
- ½ Onion, finely diced
- 4 Cloves garlic, minced
- Salt & Pepper to taste
- 6 Slices of bacon, dried
- 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
- Place dried beans in a container and cover with enough water to cover them double-fold.
- Soak overnight.
- Drain the beans and place in a large pot.
- Cover with water and bring to a boil.
- Simmer for approximately 1 hour (or until tender).
- Strain beans and reserve 2 cups of the liquid.
- Combine together ingredients for sauce in a large bowl and mix well.
- In a casserole or aluminum baking dish or a cast iron dish/pan, combine together cooked beans, reserved liquids, and sauce.
- Cook half of the bacon until lightly browned, remove from pan and crumble into small pieces.
- Add onions and garlic to the pan and cook until translucent (3-5 minutes).
- Add bacon, onions, and garlic to the bean mixture.
- Place this mixture in the fridge for a few hours (overnight is preferable) to allow flavours to meld.
- Preheat smoker to 225°F with Maple Flavor Bisquettes.
- 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.
- Halfway through the smoking process stir in the bacon.
- When finished smoking serve warm and enjoy!
Recipe by: Lena Clayton