- December 26, 2014 at 9:42 pm #350700mosParticipant
1 lb dried great northern beans
4 to 6 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
2 cups ketchup
1/2 cup molasses
1 cup firmly packed brown sugar
1 tbs Worcestershire sauce
1 tbs yellow mustard (I like French’s)
1 tsp chili powder
Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. Soak the beans overnight.
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, and chili powder together in a large bowl.
Preheat the oven to 350 degrees F.
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.
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