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The sauce for the beans is actually the BGE Basic Barbecue Sauce. It used Apple cider vinegar, celery seed, salt, tomato sauce, cinnamon, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, ground cloves, salt & pepper.
The dry ingredients (except for the brown sugar) are blended together...
.. and then added to the liquid ingredients & brown sugar. The mixture is simmered about 20 minutes to reduce & thicken.
The other ingredients for the beans are gathered. Besides the Basic Barbecue Sauce we have: brown sugar, cannellini beans, water, onions, apple cider vinegar, reserved liquid from the drained beans, diced bacon & onions, yellow mustard, salt & pepper.
The BGE was pre-heated to 400 degrees & then the Dutch oven was pre-heated for 10 minutes at 400. The bacon is the first item in the Dutch oven.
When the bacon is cooked it is removed but the bacon fat is kept in the pan. The next step is to sautee the onions in the bacon fat.
All of the ingredients except the the beans, salt & pepper are added next & get thoroughly mixed.
The beans are added next & thoroughly mixed.
The Dutch oven is covered & then the Egg gets covered & the beans cook for 30 minutes. I stirred them about every 10 minutes.
The beans get uncovered & are cooked down for an additional 15 minutes to thicken the sauce. I also added an Apple wood chunk to get some smoke flavor in the beans & later the chciken wings.
The beans are ready to come off the Egg.
The beans had a great, but surprising flavor. They were a complex mix of flavors with the two most prominnt flavors being sweet & smokey. The amount of sweetness caught me a bit by surprise, but it wasn't excessive & once I got use to it I loved the beans.
The beans were served with some Lemon-Pepper Wings which were also smoked using the Apple wood.
I really liked these beans due to there unique flavor.
I was a bit caught off guard when I took my first taste, but they immediately grew on me. These are definitely in my top three baked beans recipes.