Cola and boiled peanut baked beans

2 tablespoons bacon drippings or flavorful peanut oil;

1 large onion, finely chopped;

4 cups cooked and drained fresh white beans or other similar shell beans;

2 cups shelled boiled peanuts;

1⁄2 cup sorghum;

2 tablespoons packed light or dark brown sugar;

1 teaspoon dry ginger;

2 tablespoons dry mustard;

1 cup cane cola;

3⁄4 cup chopped cooked country ham, cooked bacon, or “burnt ends” of pit-cooked barbecue (about 3 ounces).

Preheat the oven to 325 F.
Heat the drippings in a medium skillet over medium-high heat. Add the onion and a pinch of salt. Cook, stirring often, until softened, about 8 minutes. Transfer into a 21⁄2-quart baking dish. Stir in the beans, peanuts, sorghum, brown sugar, ginger, mustard, cola, and ham.
Bake, stirring every 30 minutes, until the sauce reduces and thickens, 11⁄2 to 2 hours. Let sit for at least 30 minutes before serving slightly warm or at room temperature. For best flavor, cool, cover, and refrigerate overnight before reheating gently.