12 oz. applewood-smoked bacon (12 to 14 slices), diced
2 cups finely diced yellow onions
3 cups barbecue sauce
1 cup firmly packed light brown sugar
1/2 cup maple syrup
1/2 cup yellow mustard
4 (15 oz.) cans cannellini beans, drained and rinsed; 1 cup bean liquid reserved
1 cup water
Kosher salt and freshly ground black pepper
Equipment: Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400 F.
Place the Dutch Oven on the grid and preheat for 10 minutes.
Add the bacon to the Dutch Oven. Close the lid of the EGG and cook until crisp. Transfer the bacon with a slotted spoon to a paper towel to drain and set aside, reserving the fat in the Dutch Oven. Add the onions to the bacon fat. Close the lid of the EGG and cook for 8 minutes, or until caramelized.
Add the reserved bacon, barbecue sauce, brown sugar, maple syrup, mustard, reserved cannellini bean liquid, and water to the Dutch Oven, and mix well. Add the cannellini beans and stir. Cover the Dutch Oven. Close the lid of the EGG and cook for 30 minutes, stirring occasionally. Remove the lid of the Dutch Oven, close the lid of the EGG, and simmer, continuing to stir, for 15 minutes, or until the sauce has thickened. Season with salt and pepper when the beans are nearly done. Let the beans rest for 10 minutes before serving.
[Note: This recipe is originally meant to be cooked in an EGG. For more information about Big Green Egg visit: BigGreenEgg.com ]