Barbeque Butterbeans
Ingredients
5 cups cooked butterbeans (I used 1½ 12 oz packages of frozen beans and cooked them briefly in salted water - you could use canned – well rinsed, or dried if you are a clever person who really plans ahead)
½ onion, finely chopped
1 small bell pepper – red, green or yellow – finely chopped
¾ cups ketchup
¼ cup apple cider vinegar
1 tsp mustard
¼ cup brown sugar
¼ cup maple syrup (real)
1 tsp salt (taste – the saltiness of the butterbeans can vary and you may need more)
¼ tsp red pepper flakes
Optional: Tbsp fresh thyme or tsp dried
2 slices center cut bacon, cut into one inch pieces
Directions
Preheat oven to 350 degrees.
In a large bowl combine all ingredients except the bacon.
Pour mixture into a 9 x 12 or similar size casserole coated with cooking spray.
Top with bacon.
Bake for 30 minutes or until beans are bubbly and bacon is crisp (you can broil for a minute to crisp bacon)
Enjoy! Leftovers keep for several days in the fridge.