Cost per serving $1.01 view details
- 1 lb Dry navy beans, plus water to cover
- 6 c. Additional water
- 1 tsp Salt
- 4 slc Bacon, minced
- 1 med Onion, minced
- 2 med Bell peppers minced (1 red, 1 green)
- 1 c. Tomato based BBQ sauce (highly recommend Gates Warm
- 1 c. Apple cider
- 1/3 c. Dark unsulfered molasses
- 1/4 c. Prepared yellow mustard
- 1 Tbsp. Cider vinegar (up to 2)
- 1 c. Shredded burnt ends
- Smoke & Spice, Page 312
- Soak beans for at least 4 hrs in water to covers, then drain. In a large, heavy, saucepan, combine the beans with the water. Bring the beans to a boil over high heat, and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally for at least 2 to 3 hrs, depending on the beans (do not know what the heck which means). Stir in the salt after the beans have softened. Add in more water if the beans begin to seem dry. The beans are ready when they mash easily but still hold their shape. Drain the beans.
- Preheat oven to 325F
- In a skillet, fry the bacon till crisp. Remove the bacon and drain. Add in onion and bell pepper to the rendered bacon drippings and saute/fry till soft.
- Transfer the bacon and onion mix to a greased Dutch oven or possibly other baking dish. Fold in the remaining ingredients. Bake, covered for about 1 hour. Uncover and back for an additional 15-30 min.
- Optionally, I put them in a cast iron pot, in my smoker if there is room.
- Do not pay too much attention to the time when I do which as I am always eating them as I cook.
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|Amount Per Serving||%DV|
|Serving Size 454g|
|Recipe makes 6 servings|
|Calories from Fat 93||21%|
|Total Fat 10.44g||13%|
|Saturated Fat 3.08g||12%|
|Trans Fat 0.0g|
|Total Carbs 68.79g||18%|
|Dietary Fiber 19.8g||66%|