2cans small white beans, drained and thoroughly rinsed
3strips bacon, cut into 1/2-inch pieces
1clovegarlic, very finely chopped
1cupbarbecue sauce, store-bought or homemade - see below
1tablespoonapple cider vinegar
Freshly ground black pepper
For the barbecue sauce
1/2cupseasoned rice vinegar
1/4cupapple juice or cider
2teaspoonswhole grain mustard
1/4cuponion, finely chopped
Start by making the barbecue sauce. Combine all the ingredients in a small saucepan and heat to a simmer over medium heat.
Cook for about 15 to 20 minutes until thickened and set aside.
In a large skillet, fry the bacon until crisp, then transfer to a paper towel-lined plate and drain all but 1 tablespoon of the fat from the pan.
Add the onion and sauté over medium heat until soft and translucent, 2 to 3 minutes.
Add the garlic and sauté until fragrant, 1 minute longer. Add the brown sugar and vinegar and continue cooking until the liquid has evaporated and the onion is lightly caramelized, 2 to 3 minutes more.
Add the barbecue sauce, return the bacon to the pan and stir in the beans. Season with a few grinds of black pepper and combine well.
Continue cooking over low heat, stirring often, for 10 to 12 minutes. Transfer to a bowl and serve.
Tips for Making This Recipe
This dish can be made ahead and, instead of cooking the beans on top of the stove, you can bake them in a 300°F oven until heated through, 20 to 30 minutes.