Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups ketchup
  • 1/2 cup + 1 tablespoon packed brown sugar
  • 1/2 cup apple cider vinegar
  • 6 tablespoon molasses
  • 1/4 cup Worcestershire sauce, (Annie's has a vegan version!)
  • 1/4 cup unsalted butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon McCormick Grill Mates Brown Sugar Bourbon Seasoning
  • 1/2 tablespoon dried ground oregano
  • 2 teaspoon dry mustard
  • 1 1/2 teaspoon onion granules
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked white navy beans
  • 2 teaspoon extra-virgin olive oil
  • 2 cups diced yellow onion ((1 medium onion))

Instruction

  • Cook the beans. If you start with dried navy beans, start cooking them first, so they can be cooking while you make the sauce.
  • Preheat the oven. Preheat the oven to 350˚F.
  • Make the BBQ sauce. Combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, unsalted butter, Dijon mustard and all of the spices in a large skillet. Bring to a slow simmer over medium heat. Simmer for 15 minutes.
  • Sauté the onion. Using a heavy bottomed pot that's oven safe - such as a Dutch oven - heat a little olive oil over medium heat. Dice a yellow onion and add it to the pot. Sauté until the onions caramelize. Caramelization of the onions is important since this recipe doesn't call for bacon.
  • Bring it all together and bake. Add the cooked beans and 3/4 cup of the BBQ sauce. Keep the remaining sauce for another use.Bring to a simmer, cover, and slide into a 350˚F oven. Bake for 30 minutes.
  • Cool. Allow to cool for 10 minutes before serving.