“Long, slow baking, and the right seasonings make the best beans.” This recipe is from “The Old Farmers Almanac Comfort Food” 2021 edition.
- This recipe makes 8 or more servings.
- Ingredients:
- 1 pound dried navy beans
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup packed light-brown sugar
- 1/2 cup tomato-based chili sauce
- 1/4 cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon-style mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 6 to 8 slices bacon
- Instructions:
- Rinse the beans and place in a large bowl with water to cover. Set aside to soak for 2 hours or overnight.
- Drain the beans and transfer them to a large pot. Add 1 gallon of water, bring to a boil, reduce the heat, and simmer, partially covered, for 1 1/2 to 2 hours, or until tender. Drain, reserving the cooking water.
- Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute more.
- Preheat the oven to 325 degrees. Oil a large, shallow casserole dish.
- Combine the brown sugar, chili sauce, barbecue sauce, vinegar, mustard, salt, and pepper in a large bowl. Add 1 1/2 cups of the bean-cooking water and whisk to blend.
- Put the drained beans and sautéed vegetables into the casserole, pour the sauce over, then stir to coat. Lay the bacon over the beans. Bake, uncovered, stirring occasionally without disturbing the bacon, for 2 hours, or until the beans are covered in thick sauce.