Name: Danny's Beans
Ingredients: See instr

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

See instr

INSTRUCTIONS

Drain 2 cans of B&M, or Bush's "baked beans" (Campbell's pork & beans will
work in a pinch). Drain 75% or more of liquid from beans and discard (the
liquid, not the beans). Pour beans into baking dish (no lid required). In a
skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry, and
place in freezer so that it becomes brittle while preparing other
ingredients. Now fry 4 more slices of bacon until medium done, and set
aside.
Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save
for other recipes. Sauté 1 small onion, 1 small green, and 1 small red (if
available) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sautéed
onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons
of yellow mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3
tablespoons of dark brown sugar, or 5 tablespoons of molasses, and pour
into beans. Crumble or dice the cold bacon with a good chef's knife, and
stir into beans. Place medium-done bacon slices on top of the beans and
bake in oven at 350F for about 45 minutes, or in your pit until thick and
rich. Hope you guys like this as well as we do.
Posted to bbq-digest by wight@odc.net on Feb 6, 1998

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