Title: Barbecued beans
 Categories: None
      Yield: 8 Servings
 
      1 lb Navy Beans; dry
    1/2 c  Dark Brown Sugar
      1 sm Yellow Onion; peeled and
           -finely chopped
    1/3 c  Sorghum or Molasses
    1/4 lb Burnt End or Barbecued Meat
           -Scraps
      1 tb Soy Sauce
      1 ts Worcestershire Sauce
    1/2 ts Dry Mustard
           Salt to Taste
      1 ts Liquid Smoke; (optional)
 
  Hello, Barbecue Enthusiasts!
  
  Barbecued ribs and chicken demand the perfect side service of bubbling
  baked beans. Today's recipe is a bit of a misnomer, as it is actually
  prepared in your oven a day or two in advance of your cookout, and the
  grill is utilized only to reheat the beans and add a little of that
  smoky essence to your outdoor culinary efforts. Now, you don't have
  to tell your guests that you're serving two-day-old beans -- let them
  think you've been working at the grill since the wee hours of the
  morning just to prepare the perfect barbecue side dish of grilled
  beans for them tonight.
  
  Remember, cooking secrets should be kept secret! Making it look easy
  is part of the fun.
  
  Rinse and sort the beans, making sure to discard any that are
  shriveled or discolored. Put beans in a large saucepan and cover with
  water. Bring them to a boil over medium heat, then reduce heat to low
  and simmer, adding more water if necessary (up to 2 cups) to keep
  beans covered. Simmer beans until tender, approximately 1 to 1 1/2
  hours. Drain beans and reserve the water in the saucepan.
  
  Preheat oven to 275-F degrees. In a bean pot or Dutch Oven, layer
  cooked beans, brown sugar, onions, sorghum or molasses, and meat
  scraps, making sure to finish the top layer with beans.
  
  Stir in soy and Worcestershire sauces, dry mustard, salt to taste, and
  Liquid Smoke, if desired. Add reserved bean water and up to one
  additional cup of fresh water to cover the beans.
  
  Bake, uncovered, for 5 to 6 hours, making sure to stir occasionally.
  If beans get too brown, cover loosely with a sheet of aluminum foil.
  If beans dry out, add a little more water and stir from the bottom of
  the ovenproof dish. When they are thoroughly cooked, remove them from
  the oven and let stand to cool. Refrigerate to store.
  
  About 30 to 45 minutes prior to finishing the main course of your
  barbecue, you're going to finish the beans on your prepared moderate-
  heat grill.
  
  Now, it's best if you have transferred the beans from your good bean
  pot or Dutch Oven to a heavy-bottomed saucepan that you never intend
  to use again for anything but grilled beans (or perhaps an outdoor
  planter). If you don't want to waste a dish just for grilled beans,
  take a large can (for example, an empty tin that held stewed
  tomatoes) that you have painstakingly washed, dried, and saved just
  for your grilled beans. Spray the can with a non-stick cooking spray
  and place the beans in the can, then heat the beans on the grill in
  it. You'll want to stir from the bottom of the can with a wooden
  spoon to make sure the beans aren't sticking and to evenly distribute
  the heat from the grill.
  
  Serve the beans warm with your main course.
  
  Kitchen Staff Tip: If you're like most cooks and you don't happen to
  have burnt ends from your last pork barbecue in the refrigerator or
  freezer, simply purchase a 1/4-lb portion of smoked ham or a ham
  slice. Tear or cut up the ham and cook it in a skillet over moderate
  heat with a dab of butter or margarine, a tablespoon of brown sugar,
  and your favorite barbecue sauce. Cook it until it's browned and
  gooey, then cool before using in today's recipe. Or, to give it an
  even more authentic barbecued flavor, cook the ham on the grill with
  your favorite barbecue sauce, then cut or tear it into small
  bite-size portions before proceeding with today's recipe as above.