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1 pound bacon, diced
2 cups diced onions
1 tablespoon chopped garlic
1 pound dried navy white beans, soaked overnight and drained
1/2 cup Steen's 100 percent Pure Cane Syrup
1/2 cup light brown sugar
2 1/2 cups ketchup
1/4 cup yellow mustard
Salt and black pepper
1 gallon chicken stock
2 bay leaves
In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, one might need to add a little water at a time if the beans need some to prevent burning.
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Other Recipes from this Episode
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