Baked Butter Beans

• 4 cups (about 1 pound) shelled fresh or frozen butter beans
• Pinch of kosher salt
• 3 slices thick-cut bacon
• 1 onion, chopped
• 1/2 cup your favorite or West Tennessee Thick and Sticky BBQ Sauce (page 307)
• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 1/4 cup loosely packed light brown sugar
• 1/4 cup molasses
• 2 tablespoons Dijon mustard
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes

1. Preheat the oven to 350F.
2. Lightly grease a 2-quart baking dish.
3. Rinse and drain the beans, discarding any blemished beans or bits of pod.
4. Bring a pan of water to a boil and add the kosher salt.
5. Add the beans and cook, stirring occasionally and skimming foam from the top as needed, for about 15 minutes.
6. Drain, rinse, and drain again thoroughly.
7. While the beans are cooking, saute the bacon in a large skillet over medium-high heat until just slightly cooked but not crispy, 1 to 2 minutes per side.
8. Remove from the pan, drain on a paper towel, and set aside.
9. Reduce the heat to medium and add the onion to the same skillet.
10. Cook and stir for about 5 minutes, until soft and golden.
11. Combine the beans, onion, barbecue sauce, ketchup, Worcestershire sauce, brown sugar, molasses, mustard, sea salt, black pepper, and red pepper flakes in a bowl and stir to mix.
12. Spoon the bean mixture into the prepared dish and place the bacon strips on top.
13. Bake for 45 minutes to 1 hour, until the bacon is crispy and the beans are bubbling around the edges.
14. Remove from the oven and serve warm.

butter, kosher salt, bacon, onion, your favorite, ketchup, worcestershire sauce, light brown sugar, molasses, mustard, salt, freshly ground black pepper, red pepper

Taken from www.epicurious.com/recipes/food/views/baked-butter-beans-383729 (may not work)