Serves 1
Directions
- 1Rinse navy beans with cold water. For more tender beans, soak them in cold water overnight.
- 2Dump rinsed or soaked beans into a pot and add water.
- 3Bring the beans to a boil on the stove, then turn down the heat to a simmer.
- 4Simmer for two minutes, then cover, remove from heat, and let sit for an hour to soak in hot water.
- 5Drain the water off the beans using a colander.
- 6Rinse the drained beans with cold water and return them to the pot.
- 7Add a lot of water to the beans again.
- 8Take them back to the stove, bring to a boil, and simmer for 30 to 40 minutes or until tender. Check frequently if beans were soaked overnight.
- 9Chop two onions for a double batch. Set aside.
- 10Cut up 12 slices of bacon for a double batch.
- 11Once bacon is cut, add salt and white pepper (instead of black pepper).
- 12Add ketchup, barbecue sauce, a tiny bit of mustard, maple syrup (or brown sugar as a substitute), and apple cider vinegar to the pot.
- 13Drain the hot beans, making sure to keep the drained water.
- 14Dump the drained beans and chopped onions into the pot with the other ingredients.
- 15Mix everything together thoroughly.
- 16Bake in the oven on low heat for several hours, stirring every now and then. Keep the pot covered while baking.
Ingredients
- 1 pound navy beans
- water
- 2 onions, chopped
- 12 slices bacon, sliced
- salt
- white pepper
- ketchup
- barbecue sauce
- mustard
- maple syrup
- apple cider vinegar
Equipment
potcolanderoven
Tips
- Soaking beans overnight in cold water can make them more tender.
- Substitute maple syrup with brown sugar if desired, though not recommended.
- Stir the beans occasionally while baking.
- For canning, cold pack in jars for two hours or pressure cook for one hour.
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