Bourbon, Bacon & Bean Balderdash!
(Serves 4 average size folk)
½ lb. Bacon
2 cups dried white beans
½ cup mozerlla cheese
2 small onions
1 whole clove
½ cup of Barbque Sauce
3 garlic cloves, smashed and peeled
1 bay leaf
1 teaspoon salt
2 shots bourbon
2 tablespoons of Salsa
1 teaspoon dry mustard powder
1 1/2 teaspoons apple cider or white wine vinegar
1/2 teaspoon Tabasco Sauce
1/4 teaspoon ground black pepper
Soak the beans in a large bowl of clear, drinking water overnight.
Then carefully drain and rinse the pre-soaked beans and add them to a pot.
Peel the onion and cut it in lengthwise in half.
Insert the clove into one of the halves and place both pieces of onion in the pot with the beans.
Place the garlic and bay leaf into the pot and make sure that you cover the contents with water approximately one inch above the beans.
Pour in the 2 shots of bourbon and stir it in well.
Partly cover the pot, stir and simmer the beans for 50 to 60 minutes or until the beans are tender and just enough water remains to keep the beans wet.
Remove the onion, along with the inserted clove and bay leaf.
Add the salt to the pot and mix well.
Now, in a small bowl, whisk together all of the ingredients listed on the ingredient list, with the exception of the bacon and add this mixture to the beans, mixing well.
Add a slice of bacon to the pot and simmer uncovered for 20-30 minutes until the beans have thickened.
Meanwhile, fry the rest of the bacon to a state of moderate crispiness then and pat with paper towels in order to remove all excess grease.
Slice the pieces of bacon into 1? pieces.
When you are ready to serve the beans, toss them with all but a few pieces of the fried bacon.
Garnish with the Mozzarella Cheese and remaining pieces of bacon.