Spicy Little Smokies and Small Red Beans

1c small dried Asian red beans

(1t baking soda)

1-2T bacon grease

3 lg. cloves of garlic

1 med. purple onion

1 pkg. Little Smokies

a little water

1T dark brown sugar

1-2T strained chili garlic sauce

¼-½c of your favorite BBQ sauce

2T spicy brown, seedy, or horseradish mustard

Put the beans and 4c cold water in a medium pan.  Bring to a boil, cover and shut off for a half hour.  Drain and rinse the beans.  Return them to the pot and add another 4c cold water.  Bring this to a simmer for an additional 20 minutes, adding, and stirring in, 1t baking soda at that point.  Rinse and drain.  Set aside while moving on to the other ingredients.

Put bacon grease, minced garlic, chopped onion and finely chopped Little Smokies into the original cooking pot.  Simmer covered, then uncover and saute' a while, until everything's snapping and lightly browned.

Keep going, stirring often, until it's almost sticking to the pot!  Add beans and remaining ingredients, then simmer another 20 minutes, covered.  Serve with some really good Jalapeno Cornbread.  Ohhhh my. . .this was a late breakfast-lunch, but I might also have some later for an early dinner!!  It's excellent!! . . . Lin