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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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This recipe is so easy to put together. I use the canned beans instead of the dried beans in order to remove the step of soaking and boiling the beans. Also, in this recipe, I use sautéed bacon that is drained so the fat content is cut down extremely from the traditional salt pork. Enjoy with bacon and eggs or as a tasty side for BBQ ribs! Ingredients:
4 (540 ml) cans navy beans (in water) |
1 large white onion, chopped |
1 lb sliced bacon |
3 tablespoons tomato paste |
1 cup blackstrap molasses |
1/2 cup dark brown sugar |
2 tablespoons white vinegar |
2 teaspoons salt |
2 teaspoons black pepper |
1 tablespoon worcestershire sauce |
3 dashes liquid smoke |
Directions:
1. Strain and rinse beans and add to large dutch oven.
2. Sauté bacon until crispy and then place on a plate with paper towel to soak up the fat.
3. Add cooked bacon and onion to beans in kettle.
4. Combine other ingredients in separate bowl. Stir until smooth and then cover the bean mixture. Stir gently.
5. Add water to the pot to just cover the beans.
6. Bake at 300°F for 4-6 hours stirring occasionally. More water may need to be added along the way.
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