Recipe By : Taste of Home magazine
Serving Size : 6 Preparation Time :0:00
Categories : Beans Barbecue
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Dry navy beans (3 c)
4 qt Water -- cold, divided
1 md Onion -- chopped
1 c Ketchup
1 c Brown sugar
2 tb Molasses
1 tb Salt
2 ts Dry mustard
1/4 lb Bacon -- cooked and crumbled
Rinse beans; place in a Dutch oven with 2 qt water. Bring to a boil;
reduce heat and simmer for 3 minutes. Remove from the heat and let
stand for 1 hour. Drain and rinse.
Return beans to Dutch oven with remaining water; bring to a boil.
Reduce heat; simmer for 1 hour or until beans are tender. Drain,
reserving cooking liquid.
In the Dutch oven or a 3 qt baking dish, combine beans, onion,
ketchup, brown sugar, 1 cup cooking liquid, molasses, salt, mustard,
and bacon; mix well. Cover and bake at 300 F for 2 to 2-1/2 hours or
until beans are as thick as desired. Stir occasionally and add more
of the reserved cooking liquid if needed.
