Barbecued Beans
- 1 pound dried navy or pea beans, washed and sorted
- 2 large yellow onions, moderately finely chopped
- 2 large garlic cloves, minced
- 3 tablespoons bacon, ham, or pork drippings
- ¾ cup tomato ketchup
- ½ cup cider vinegar
- 1/3 cup firmly packed light brown sugar
- 2 tablespoons prepared spicy brown mustard
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon ground hot red pepper (cayenne)
- 5 cups boiling water (about)
Instructions:
An old-fashioned bean pot is best for baking the beans, but if you have none, choose a deep casserole with a snugly fitting lid.
- Place the beans in a large, heavy kettle, add just enough cold water to cover them by 1 inch, and soak overnight.
- When ready to proceed, preheat the oven to 350° F. Drain the beans well, rinse, and place in an ungreased 3-quart bean pot or deep casserole. Mix in all remaining ingredients.
- Lay a small sheet of aluminum foil (not heavy-duty) over the top of the bean pot, then press the lid into place. It’s important that the pot be completely sealed.
- Bake the beans in the lower third of the oven for 4 to 5 hours or until tender. Note:Check the pot after 3 hours and if it seems to be cooking dry, add a little additional boiling water. Reseal the bean pot and continue baking.
- Serve as an accompaniment to pulled pork, barbecued ribs, roast pork, pork chops, baked ham, grilled hot dogs, or chicken. Or make these beans the main course of a casual supper for family and friends.