Ed Mitchells Carolina-Style Baked Beans

• 8 ounces bacon, minced
• 1 onion, diced
• 3 tablespoons minced garlic
• 2 tablespoons minced fresh ginger, or 1 teaspoon ground ginger
• 1 green bell pepper, diced
• 1 teaspoon dry mustard
• 2 (16-ounce) cans kidney beans, with juices
• 1 (16-ounce) can pinto beans, with juices
• 1 (16-ounce) can black beans, with juices
• 1 cup Eds North Carolina Western BBQ Sauce (recipe follows)
• 1 cup beer
• 1/4 cup unsulfured molasses
• 1/2 cup packed light brown sugar
• Kosher salt and freshly ground black pepper
• 2 cups apple cider vinegar
• 1/2 cup honey
• 1/2 cup tomato paste
• 1/2 cup light corn syrup
• 4 ounces (1/2 cup) liquid smoke
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground cloves
• Pinch of ground cinnamon

1. Cook the bacon in a skillet over medium heat until the fat renders, 5 to 7 minutes.
2. Add the onion, garlic, ginger, and bell pepper and cook until soft, about 5 minutes.
3. Add the dry mustard and cook for 1 minute.
4. Add all the beans and their juices, barbecue sauce, beer, molasses, brown sugar, and salt and pepper to taste.
5. Bring the mixture to a boil.
6. Then reduce the heat to medium-low, partially cover the skillet, and simmer, stirring occasionally, for 1 1/2 hours.
7. If the beans are too soupy, take the cover off the skillet and cook until enough liquid evaporates.
8. Combine all of the ingredients in a bowl.

bacon, onion, garlic, fresh ginger, green bell pepper, mustard, kidney beans, pinto beans, black beans, bbq sauce, beer, unsulfured molasses, brown sugar, kosher salt, apple cider vinegar, honey, tomato paste, light corn syrup, liquid smoke, kosher salt, freshly ground black pepper, ground white pepper, garlic, oregano, ground cloves, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/ed-mitchell-s-carolina-style-baked-beans-375945 (may not work)