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| Servings: 8 Ingredients 1 pound small dried navy or pea beans, picked over and rinsed. 4 ounces lean bacon strips, cooked and drained. 3/4 cup bottle barbecue sauce ( I like Masterpiece original) 1/4 cup dark molasses 2 tablespoons cider vinegar 1 tablespoon spicy brown mustard 1 teaspoon salt Directions: Combine bean in 7 cups water in large saucepan. Bring to a boil; cook 2 minutes. Remove from heat, cover and let soak 1 hour. Bring undrained beans slowly to boil over medium-high heat; this should take about 25 minute. Simmer until firm-tender, about 15 minutes. Drain, reserving 2 cups liquid. Heat oven to 300 degrees. Stir beans together with reserved liquid, barbecue sauce, molasses, sugar, vinegar, mustard and salt in large bowl. Scrape into 2 1/2 quart baking casserole dish or bean pot. Place bacon on top. Cover. Bake at 300 degrees for 3 hours or until beans are tender. Add water, if necessary to keep beans just covered with water. Serve warm. |
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| BBQ Baked Beans |
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