Tim and Lorie’s Beans

• 4 – 15 ounce cans drained and rinsed / 1 each of red kidney, white northern or cannelloni, garbanzo and pinto beans
• 2 large onions, coarsely chopped
• 3 cups ketchup
• 2 cups molasses
• 3-4 tablespoons dried mustard powder
• 2 tablespoons salt (may need more, taste toward end of cooking)
• ¼ – ½ cup brown sugar (depending on how sweet you like it)
• 1 cup good bourbon (may need more during cooking, if beans start looking to dry) – beer can also be used instead.

1. Mix everything “but the beans” together in a large pot, stir in beans until well combined and simmer covered 3-4 hours, stirring occasionally.
2. If the bean mixture seems to “runny” 3 hours into cooking; take the lid off for a ½ hour or so to let the extra moisture evaporate.

Background: This is a family favorite for either barbecue dinners or a neighborhood potluck. You can easily double or triple the recipe to feed a hungry crowd.