Posted By: Jesse Williams
This recipe has been tweaked by mom over the years, but originally came from my Aunty Anita. She deserves some big props as she not only makes amazingly delicious beans, but she put up with me like a daughter for far too many years. Aunty Anita taught me to ride a horse (and gave me my first horse, who I still have today!), to groom a 4-H steer and how to put a whole lot of pride, hard work and dedication into this crazy life we call ranching. Thanks Aunty for all you have done (and for the beans too!).
1. Fry the bacon in a frying pan until it become soft (not crispy). Remove. Once cooled, cut into small pieces.
2. In a large pot or pan, combine bacon, peppers, dry mustard, sugar, paprika and pepper. Let simmer to combine the ingredients. Taste the mixture. At this point it should have a bit of a bite to it. Adjust ingredients as necessary for your preference. You may want to add more paprika.
3. Add the beans to the pot or combine all ingredients in a slow cooker. Let cook until all ingredients are hot.
I usually cook bacon a couple days ahead of time, chop it up and throw it in the fridge. On branding morning I quickly simmer the bacon, peppers, onions and spices. I then throw that in the crockpot with the beans and leave it on low all day until it's time serve.
I made a single batch for 45 people at our branding. There wasn't a lick left! I would suggest making a double batch for over 35-40 people. It will keep in the fridge or can be frozen to eat later.
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