Rating: 3.52 stars
139 Ratings
  • 5 star values: 26
  • 4 star values: 48
  • 3 star values: 44
  • 2 star values: 14
  • 1 star values: 7

Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.

Martha Stewart Living, August 2009

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Servings:
8
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Ingredients

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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.)

  • 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.

  • 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.

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Reviews (2)

139 Ratings
  • 5 star values: 26
  • 4 star values: 48
  • 3 star values: 44
  • 2 star values: 14
  • 1 star values: 7
Rating: Unrated
04/24/2013
It said half cup maul sauce, learn to read lady...
Rating: Unrated
04/01/2011
This recipe calls for barbecue sauce in the instructions, but not in the ingredients. How much sauce and what kind?