Recipe by taylortwo
I've adapted this recipe from "The Barbecue Bible" by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot--it makes a difference. This is mandatory with our ribs--all you need is a potato salad and coleslaw and you're all set.
Top Review by Rumpole
These were a great hit at the cookout on Saturday. I doubled the recipe thinking the original wasn't going to be big enough. It all went - fast!!! I did the whole thing start to finish in a cast iron Dutch oven. Just spooned off the bacon fat until there was "about that much" remaining and then added and mixed the remaining ingredients and put the whole thing in the oven. Even the preacher raved about the beans. Don't know if he appreciated them as much during the sermon on Sunday, but didn't dare ask...
- 6 slices bacon (cut into 1/4 inch slivers)
- 1 1⁄2 cups onions, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon fresh gingerroot, grated
- 2 (15 ounce) cans great northern beans, drained and rinsed (15 ounces per can)
- 1⁄4 cup dark brown sugar, firmly packed
- 1⁄4 cup molasses (not blackstrap molasses)
- 1⁄4 cup barbecue sauce (i use "k.c. masterpiece original")
- 1⁄4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard powder (I use Coleman's English mustard powder)
- 1 tablespoon plain prepared yellow mustard
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke (optional)
Directions See How It's Made
- Preheat oven to 325°F.
- Put bacon in large, heavy pot over medium heat and cook until lightly brown, about 5 minutes.
- Discard all but 2 tablespoons fat.
- Add onion, garlic, and ginger and sauté until soft, about 5 minutes.
- Remove pot from heat and stir in remaining ingredients.
- Pour into baking dish.
- Bake, covered, for 1 hour.