Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Yield: Serves 6 to 8
- 1 pound dried great northern beans
- 4 to 6 slices bacon
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 cups ketchup (I like Hunt's)
- 1/2 cup molasses
- 1 cup firmly packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard (I like French's)
- 1 teaspoon chili powder
- 2 tablespoons Magic Dust
The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and simmer for 1 to 1 1/2 hours or until the beans are tender but not bursting open.
While the beans are cooking, mix the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder, and Magic Dust together in a large bowl.
Preheat the oven to 350 degrees.
Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Drain the bacon on paper towels, crumble it, and set aside. Add the onion and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. The onion should still be a little crunchy.
Drain the beans, reserving 2 cups of the bean water. Pour the beans and bean water into the bowl with the sauce. Add the bacon and onion and stir to combine well. Pour into a 13 x 9-inch baking dish and bake for 1 hour or until bubbly. Will keep, refrigerated, for up to 1 week.