Smoky Baked Beans (Originally Canary Baked Beans)

Ingredients

• 1 lb dried canary beans
• 1 large white onion, quartered
• 2 tablespoons vegetable oil
• 2 sprigs fresh epazote (or 1 teaspoon dried epazote, crumbled If desired)
• 1 teaspoon salt and pepper
• 6 slices bacon
• 2 cups salsa (I like spicy)
• 1/2 cup beer
• 1 cup water
• 4 ounces pepper jelly (Spicy Habanero Jelly Spicy Habanero Jelly or your favorite)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 tablespoon fresh cilantro or parsley
• 2 smoked turkey wings

Directions

1. 1

   Pick over beans.

2. 2

   In a large bowl soak beans in cold water to cover by 2 inches over night.

3. 3

   Drain beans.

4. 4

   In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.

5. 5

   Add salt and simmer beans until just tender, about 15 minutes more.

6. 6

   Drain beans in a colander.

7. 7

   Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.

8. 8

   Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.

9. 9

   You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.

10. 10

    Serve with white rice.