Ingredients

The following ingredients have 6 Servings
  • 28 oz canned navy beans (two 14oz cans, drained and rinsed)
  • 1/2 cup onion (diced)
  • 2 strips bacon (diced and partially cooked *see Note 1 below)
  • 1/2 cup brown sugar (loosely packed)
  • 1/2 cup BBQ sauce (store bought or homemade)
  • 1/2 cup ketchup
  • 1 1/2 tsp dry mustard
  • 2 Tbsp Fancy molasses
  • 1/2 cup chicken broth

Instruction

  • Preheat oven to 325F.
  • Partially cook the bacon by dicing and cooking in a hot skillet on the stove-top, just until some of the fat cooks off and the bacon begins to brown. Spoon out onto paper towel to drain.
  • Drain the canned beans and rinse well. Add to a large bowl, together with the diced onion and brown sugar.
  • In a small bowl or measuring cup, make the sauce by combining the bbq sauce, ketchup, dry mustard and molasses. Stir to combine. Add to the bowl with the beans and stir to combine. Add the chicken broth and the bacon and stir to mix well.
  • Pour the bean mixture into a small casserole dish (mine shown here is 5x10 inches. Cover the dish with foil.
  • Bake in preheated oven, covered, for 1 1/2 hours. Remove from oven, remove foil, stir and return to oven to bake, uncovered, for a further 30-40 minutes, or until thickened, bubbly and darkened. Let the beans stand 5-10 minutes before serving, to allow the sauce to set up.
  • *You can bake these ahead, refrigerate, then re-heat, covered, in a 350F oven until warmed through, about 20 minutes.