Jalapeno Cannellini BBQ Beans

this recipe was from a cooking class i took in wine country with chef kelly fong, great mermorial day side or fourth of july side, so its made with jalapenos, cannellini beans and a tablespoon of spice rub, so here you go happy mermorial day and get cooking

 Jalapeno Cannellini BBQ Beans
Recipe Courtesy Chef Kelly Fong, prepared by Chef Ava Marie

1 cup onions, chopped
2 garlic cloves, minced
4 sliced chopped bacon 
1/4 cup brown sugar
2 tbl maple syrup or molasses
1 tbl cider vinegar
1 jalapeno or serrano pepper, seeded and minced
2 15 oz cannellini beans, such as bush's
water if needed
salt and pepper
1 tbl dry rub (recipe below)

in a large dutch oven brown bacon, remove with a slotted spoon. reserve 2 tbl bacon drippings.
saute onions and garlic over medium heat. add the beans, bacon. jalapeno, brown sugar, cider vinger
and maple syrup. bring to a boil. lower heat if beans get too thick add a 2 tbl a water. stir if beans are still too thick repeat with water. simmer for 15-20 minutes. season with dry rub salt and pepper, taste add salt as needed. if beans are too sweet add a small amount of vinegar its best 1 day ahead you can also make in a slow cooker. enjoy

dry  rub
Recipe from Chef kelly fong, adapted by chef ava marie

1 tbl garlic powder
1 tb onion powder
1/4 tsp cayenne
2 tbl chili powder
4 tbl smoked paprika
pinch cinnamon
1 tsp brown sugar
1 tbl ground pepper
1 tbl dried thyme
1 tbl dried oregano
1 tbl dried basil
1 tbl italian seasoning

we did not use
2 tbl sweet paprika
and 1 tbl dried parsely, because of limited stock in my spice pantry, buy you can add them like kelly fong did.
mix in a small bowl and store into airtight container for up to 6 months
this full credit goes out to Chef Kelly Fong, it was the best beans my family ever had!