Sweet and Smokey Baked Beans
Lapsang souchong reminds me of a campfire with its smoky scent. The flavor is a perfect addition to an American BBQ favorite, baked beans.10 m 2
- 2/3 c. strongly brewed lapsang souchong tea
- 2 cans (15 oz. each) great northern or navy beans, drained and rinsed
- 2/3 c. ketchup
- 1/4 c. molasses
- 4 tbsp. honey
- cooked bacon (optional)
- chives/onions (optional)
Rinse and drain canned beans and place in a pot without any water.
Mix together the tea, ketchup, molasses, and honey in a small bowl.
Add sauce to the beans, stir, and heat to a boil.
Turn down heat and continue to boil for about 5 min.
Add bacon, chives, or onions to taste (optional) and serve.