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Barbecued Baked Beans
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Submitted by:
Adam |
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I love this recipe becuase it goes great with almost any dish. They are particularly good for cookouts and picnics. |
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INGREDIENTS:
- 1 pound(s) , California Small White Beans
- 1/2 cup(s) , Onions finely chopped
- 1/2 cup(s) , Celery with Leaves finely chopped
- 1/4 cup(s) , Green Bell Pepper chopped
- 1 tablespoon(s) , Garlic minced
- 3 tablespoon(s) , Olive Oil
- 1 can(s) , 16-ounce can tomato sauce
- 1/4 cup(s) , Dark Brown Sugar
- 1/4 cup(s) , Thick Molasses
- 1 tablespoon(s) , Dry Mustard
- 3 tablespoon(s) , Worcestershire Sauce
- 1/2 teaspoon(s) , Ground Cloves
- 1 can(s) , Chicken,Veal, or Pork Stock
- 2 whole , Bay Leaves
- 1 teaspoon(s) , Salt
- 1 teaspoon(s) , Cracked Black Pepper
- 1 teaspoon(s) , Fresh Thyme
- 1 cup(s) , Country Cures Slab Bacon diced
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| Instructions: |
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Wash beans, place in large pot and cover with cool water, boil for 5 minutes, and remove from heat; let sit for 1 hour with tight lid. In cast-iron skillet, sauté onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. Sauté bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed. |
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