1 (15 oz.) can pinto beans (navy beans work too), drained and rinsed
1 1/2 tbsp. molasses
3 tbsp. mustard (use a good hot Dijon mustard)
3 tbsp. honey
1/2 tsp. brown sugar
white vinegar, to taste
lemon juice (optional)
Worcestershire sauce (optional)
2 tbsp. maple syrup (pure maple is always best)
black pepper

Drain and rinse the heck out of the beans, the idea is to remove as much of the salt as possible. While the water is running over the beans in the colander...

In a smallish sauce pan (I use the 2-quart so I have splash room) put in you other ingredients. I am not really big on measuring but I will try to estimate, use you own judgement according to your tastes.

Maybe a tablespoon and a half molasses, three tablespoons good mustard, about the same honey as the molasses, half teaspoon or so brown sugar and vinegar to taste (I like about a tablespoon but try less at first), just a little bit of lemon juice (and I mean a little). About the same amount of Worcestershire sauce as the lemon juice. A couple tablespoons of maple syrup.

Stir it all together make sure it tastes fine and add the beans, by fine I mean pleasing to you, some like more vinegar and I prefer more mustard, still others will like it sweet with more honey.

The canned beans have more than enough salt so you may not have to add any but pepper to taste.

This should be fairly soupy at this point, if not add a little of this and a little of that till it is.

Now throw the pan on the barbecue if you are already cooking there or on a burner (not as good) heat until the sauce is nearly gone (takes about 8 minutes on a hot barbecue).

VARIATIONS:

No reason you could not add bacon and or onions to this recipe it just is not as quick to make. I also sometimes like to throw in a bunch of garlic, but that is not for everyone.

Submitted by: Shannon Hanson