Barbecued Baked Beans
photo by BakinBaby
- Ready In:
- 5hrs 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb navy beans or 1 lb great northern bean, rinsed
- 1 medium onion, finely chopped
- 1⁄2 cup tomato sauce
- 1⁄2 cup apple cider
- 1⁄4 cup molasses
- 2 tablespoons Bourbon
- 2 tablespoons brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon fresh ground pepper (or to taste)
- 8 ounces smoked ham, finely diced
directions
- Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour.
- Drain beans and transfer to large saucepan. Add enough cold water to cover beans generously. Stir in onion. Boil uncovered 10 minutes. Reduce heat to medium-low; simmer uncovered until beans are tender, 1 to 1-1/2 hours.
- Combine all remaining ingredients except in ham in mixing bowl and set aside.
- Heat oven to 350 degrees.
- Drain beans, reserving 1 cup liquid. Transfer bean to medium casserole, pour sauce over beans, and stir to coat. Stir in ham and reserved liquid and spread mixture evenly in casserole.
- Bake covered about 35 minutes, then remove cover and continue to bake until liquid is almost completely absorbed, about 1-1/2 hurs.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!