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Bombastic Barbequed Baked Beans




Source of Recipe


Christine Merlo


Recipe Introduction


Slowed cooked beans in a sweet, smoky, savory sauce made up of bacon, onions, brown sugar, molasses, ketchup, and a pinch of cayenne for a kick!



List of Ingredients




1 Lb. dried navy, great northern or pinto beans
¼ Lb. bacon, chopped
1 large onion, chopped
1 Tbsp. prepared yellow mustard
1/2 cup molasses
6 ½ cups of water (plus some to cover the beans)
1/2 cup brown sugar
1 cup ketchup
¾ tsp. of cayenne pepper
Salt to taste


Recipe



Preheat the oven to 300 degrees. Position the oven racks to the lower third of the oven.
Rinse and drain the beans. Discard the beans that are not suitable to eat.
In a pot, place the beans and cover them with water. Bring them to a boil and simmer them for 15 minutes.

In a Dutch oven or suitable covered casserole that can be used both on the stove and in the oven, cook the bacon until it is brown. Remove it with a slotted spoon and set it aside. Add the onions to the pot and cook them until translucent in the bacon fat.

Add the drained beans, mustard molasses, and 6 ½ cups of water, bacon, brown sugar, ketchup, and cayenne. Stir to combine.

Place the beans in the oven, covered and stir them every hour. After four hours of cooking, remove the cover and cook the beans an additional hour or until the beans are tender. Add more water if the beans become too dry.
Season with salt to taste.