Ancil Winger's Bootleg Beans
Here’s a beautifully worded recipe post for Ancil’s Bootlegger Beans, updated by his granddaughter for modern kitchens using dry beans and homemade seasoning blends. Perfect for family gatherings.
Servings 8
Ingredients
- 1 Lb Dry Great Northern beans soaked overnight
- 7 Slices Thick-cut bacon or salt pork chopped
- 1 Medium Onion diced
- 2 Cloves Garlic Minced
- 1 Cup Tomato puree or crushed canned tomatoes
- ½ Cup Brown sugar
- 2 TBSP Apple cider vinegar
- 1 TPS Dry mustard powder
- 1 TSP Black pepper
- 1 TSP Tsp salt
- ½ TSP Smoked paprika
- ¼ Cup Bootleg whiskey optional
Instructions
- Soak the beans overnight, then drain and rinse. Simmer beans until almost soft in a saucepan.
- In a Dutch oven or heavy pot, fry the bacon over medium heat until browned.
- Add onion and garlic; cook until soft and fragrant.
- Stir in soaked beans, tomato puree, brown sugar, vinegar, mustard powder, salt, and spices. Pour enough water to cover the beans by about 1 inch. Add optional whiskey.
- Cover and simmer low and slow for 3–4 hours, stirring occasionally, until the beans are tender and the sauce thickens. Add water if needed during cooking.
- Taste and adjust seasoning. The flavor deepens as it sits. This is great, made ahead.
Notes
