Slow-Cooked Baked Beans

Baked bean flavor without the oven.

1 lb dried navy beans
1/4 cup vegetable oil
4 strips bacon
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup cider vinegar
1/2 cup tomato based barbecue sauce
1/3 cup ketchup
1/2 cup packed light-brown sugar
2 Tbs Dijon mustard
1 tsp coarse salt
1 tsp smoked paprika
1/4 tsp hot sauce, such as Tabasco, if desired
2 1/2 cups water

1. Rinse and drain navy beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand for 1 1/2 hours.
2. Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion, and garlic. Cook, stirring occasionally, until onions are soft and fat is rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
3. Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, ketchup, light-brown sugar, dijon mustard, smoked paprika, coarse salt, and hot sauce, if desired.
4. Drain beans, and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 2 1/2 hours.

Servings: 8

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