| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried navy beans, plus water to cover |
| 6 |
c |
Additional water |
| 1 |
ts |
Salt |
| 4 |
sl |
Bacon, chopped |
| 1 |
md |
Onion, chopped |
| 2 |
md |
Bell peppers chopped (1 red, 1 green) |
| 1 |
c |
Tomato based BBQ sauce (highly recommend Gates Hot BBQ sauce from KC here!!) |
| 1 |
c |
Apple cider |
| 1/3 |
c |
Dark unsulfered molasses |
| 1/4 |
c |
Prepared yellow mustard |
| 1 |
tb |
Cider vinegar (up to 2) |
| 1 |
c |
Shredded burnt ends |
INSTRUCTIONS
Smoke & Spice, Page 312
Soak beans for at least 4 hours 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 hours, depending on the
beans (don't know what the heck that means). Stir in the salt after the
beans have softened. Add 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 until crisp. Remove the bacon and drain. Add
onion and bell pepper to the rendered bacon drippings and saute until soft.
Transfer the bacon and onion mixture to a greased Dutch oven or other
baking dish. Mix in the remaining ingredients. Bake, covered for about 1
hour. Uncover and back for an additional 15-30 minutes.
Optionally, I put them in a cast iron pot, in my smoker if there is room.
Don't pay too much attention to the time when I do that as I am always
eating them as I cook.
Posted to bbq-digest V4 #033
From: "The Lehnherr's" <plehnher@isd.net>
Date: Tue, 24 Dec 1996 06:19:58 -0500
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