Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 pound navy beans
- 6 cups water
- 1 cup barbecue sauce
- 1 cup apple cider
- 1 cup burnt ends
- 2 bell peppers, chopped
- 1 onion, chopped
- 4 strips bacon
- 1/3 cup dark molasses
- 1/4 cup mustard
- 2 tablespoons cider vinegar
- 1 teaspoon salt
Preparation:
Soak beans for 4 hours in water, then drain. Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer. Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers.Preheat oven to 350 degrees. In a skillet fry the bacon. Remove the bacon and add the chopped onion and peppers. Saute until soft. Crumble bacon. Place the onion and peppers with the bacon in a Dutch oven or other baking dish. Add all remaining ingredients and cover. Bake for 1 hour then remove the cover, stir and continue baking for about 15 minutes.
