Slow-Cooked Baked Bean Medley

Bacon, garlic and onion give our slow-cooked baked beans a rich smokey flavor perfect for hamburger night or your weekend barbecue.

PREP: 10 minutes + 8 or more hours soak time
COOK: 3 hours or more

• 1/2 pound dried great northern beans
• 1/2 pound dried lima beans
• 1/4 cup vegetable oil
• 3 strips thick-cut bacon, cut into 1-inch pieces
• 1 medium onion, roughly chopped
• 4 garlic cloves, minced
• 1/3 cup cider vinegar
• 1/2 cup barbecue sauce
• 1/2 cup packed light-brown sugar
• 2 tablespoons spicy brown mustard
• 1 teaspoon Kosher salt
• 1/2 teaspoon hot sauce, if desired
• 2 1/2 cups water
• Salt and pepper

1. Rinse and drain beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand overnight.
2. Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion and garlic. Cook, stirring occasionally, until onions are soft and fats rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
3. Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, mustard, salt and hot sauce, if desired.
4. Drain beans and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 3 hours (more if necessary, depending on age of beans). Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.