“Another great recipe from my local newspaper.”
READY IN:
3hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the beans and water to a boil.
  2. Turn off the heat, cover and let sit for one hour. Drain.
  3. Add enough water to cover the beans by about four inches. Bring back to a boil.
  4. Reduce the heat to a simmer and cook for about 30 to 40 minutes or until the beans are almost cooked.
  5. Drain, reserving three to four cups of the cooking liquid.
  6. In a large stovetop and overproof Dutch oven, cook the bacon until crispy.
  7. Add the onion and cook until soft.
  8. Stir in the tomato paste, molasses, mustard, ketchup, bourbon and brown sugar.
  9. Add the beans and three cups of the reserved cooking liquid.
  10. Place in a 300 F (150 C) oven for two and a half to three hours, stirring occasionally. (If mixture becomes too dry, add more of the reserved liquid).
  11. Add salt and pepper to taste.
  12. Serve.

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