Twyla’s Bourbon Bayo Beans
(courtesy of Chili Smith Family Foods in Carmichael, Calif. Serves 10 to 12)
1 red onion, chopped
¼ cup bourbon
3 cloves garlic, minced
1 bell pepper, chopped
1 cup heirloom tomatoes, blended
3 tablespoons blackstrap molasses
2 tablespoons Chili Smith Sweet and Spicy Vinegar
3 tablespoons coconut aminos
3 tablespoons spicy prepared mustard
1 tablespoon liquid smoke
¼ cup maple syrup
4 cups cooked Chili Smith speckled bayo beans
Sauté the onion in a preheated pan. Cook for a few minutes, stirring occasionally until onion is soft. Add bell pepper and cook for about 3 minutes. Add water, if necessary, to prevent sticking. Add garlic and cook another minute.
Remove from heat and slowly add bourbon. Be sure pan is not so hot that the bourbon sizzles.
Return pan to the burner and raise heat to medium to bring to a simmer. Allow to cook until most of the liquid has cooked off, about 4 minutes. Remove from heat.
To an Instant Pot, add molasses, vinegar, blended tomatoes, coconut aminos, and mustard. Stir in maple syrup. Add bean-and-onion mixture. Stir a few times to mix everything. Slow cook for at least 1 hour.
