Ingredients
1 lb. bag Navy Beans
1 medium Yellow Onion
2 slices Thick Cut Bacon
1 cup Tomato Juice
1 Tbsp. chopped Garlic
1 1/2 cups Brown Sugar
1 Tbsp. Tomato Paste
1/4 tsp. Red Pepper Flakes
1 cup BBQ Sauce (below) or store bought
Salt
Pepper
BBQ Sauce:
1 cup diced Onion
2 large Garlic Cloves
1 cup Ketchup
1 cup Brown Sugar
1/3 cup Molasses
1/4 cup Red Wine Vinegar
28oz can Crushed Tomato Sauce
2 Tbsp. Tomato Paste
4 Tbsp. Olive Oil
1 tsp Salt
1 tsp Pepper
3/4 tsp Chili Powder
1/2 tsp Mustard Powder
❃❃Serves 8 – 12❃❃
Preparation
Soak beans overnight in a bowl of water. Ensure beans are soft. If they are not soft boil for 1 – 1 1/2 hours.
Preheat oven to 350. Chop onions and garlic.
BBQ Sauce
Add olive oil to heavy bottomed pan such as a Dutch oven over medium high heat. Add onion, salt, pepper, chili powder and mustard powder. Cook onion until soft and add garlic cooking for a minute or two. Add tomato paste and cook raw tomato paste flavor out for a minute or two stirring to incorporate. Add crushed tomato sauce, ketchup, molasses, brown sugar and vinegar.
Cook for 15 minutes on medium-low heat and season with salt and pepper to taste.
Store in a mason jar in the refrigerator to use when needed.
Beans
In a heavy bottomed pot or Dutch oven, over medium high heat, add bacon and cook until crispy. Remove bacon with a slotted spoon to a plate. Add onion with a pinch of salt, pepper and red pepper flakes. Cook for about 5 minutes until onion is translucent. Add garlic and cook for a couple minutes. Add the remaining ingredients, season to taste with salt and pepper, stir well to combine and place in the oven to bake for 1 ½ – 2 hours.