Slow-Cooked Baked Beans
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- Yield Serves 8
Ingredients
- 1 pound dried navy beans
- 1/4 cup vegetable oil
- 4 strips bacon
- 1 medium onion
- 2 garlic cloves, minced
- 1/3 cup cider vinegar
- 1/2 cup Maull's Genuine Barbecue sauce (maull.com) or other tomato-based barbecue sauce or ketchup
- 1/2 cup packed light-brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon coarse salt
- 1/4 teaspoon hot sauce, such as Tabasco, if desired
- 2 1/2 cups water
- Salt and pepper
Directions
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Rinse and drain navy beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand for 1 1/2 hours.
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Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion, and garlic. Cook, stirring occasionally, until onions are soft and fat is rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
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Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, dijon mustard, coarse salt, and hot sauce, if desired.
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Drain beans, and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.
It said half cup maul sauce, learn to read lady...
This recipe calls for barbecue sauce in the instructions, but not in the ingredients. How much sauce and what kind?